Happy Valentine’s!

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Not only on Valentine’s: Chocolate made with love

Handmade with love.

Extremely happy to prepare a big group trip to Geneva this spring. Organizing a gigantic chocolate tasting with stories of a chocolate land Switzerland and producing my artisanal handmade chocolates.



Easter is at the door

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Easter 1

Kirsi’s Chocolates is thrilled to be in the charming cafe next to Geneva, in a village of Genthod. During the Easter time you may taste my chocolates and biscuits.



Easter bunnies are hopping as biscuits and chocolates


With Iris Maag at the Cafe “C’est ici l’endroit où”


White chocolate with praline and dried fruits

C’est ici l’endroit où…

 8, chemin de la Pralay – 1294 Genthod,  Geneva, Switzerland

Lundi :          7h30 – 12h30                15h00 – 18h30

Mardi :          7h30 – 12h30                15h00 – 18h30

Mercredi :    7h30 – 12h30                15h00 – 18h30

Jeudi :          7h30 – 12h30                15h00 – 18h30

Vendredi :    7h30 – 12h30                15h00 – 18h30

Samedi :       8h30   –    ouvert non-stop    –    17h30

 Exploitante: Iris Maag, 022 774 27 20

Part II: Christmas classics

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This is how my Christmas classics look after the next step. Now any clearer? An extra tip: they are originally from Italy.


And that is so last year when the chocolate truffles were round!

These are my this year’s innovation: square truffles of cooked wine and pear with dark Madagascar chocolate with cocoa nibs.

Anybody familiar with vin cuit (cooked wine), with pears and apples and NOT wine? This is a traditional autumn delicacy in western, French speaking Switzerland.

Tomorrow more on the Italian speciality!


A Christmas Classic. But which?

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Making of a traditional Christmas classic. But what is it? Make your guesses! Swiss Sausage, Christmas Tree Decoration? Or something sweet?

Stay tuned  and follow the next steps to see the result!



Let’s get serious

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The bottles you see above in photos are of genuine Finnish vodka, Koskenkorva, with liquorice and salty liquorice, lakritsi and salmiakki, as we say. You wonder, what to do with chocolate?!

Well, cakes of course, which you see after in photos, decorated with white chocolate. These were one of my specialities  in this year’s Christmas markets.

Otherwise I’m preparing the chocolate orders to be ready for Santa Claus’s sack. And a Christmassy city tour to guide tourists in Geneva on their way to travel for skiing at Swiss Alps.  What a fabulous time!



And the prize goes to…

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Kirsi's stand at the Women's Fair in charming Nyon
Kirsi’s stand at the Women’s Fair in charming Nyon

Thank you all for coming and visiting Kirsi’s Chocolate and Pastry Stand at the Women’s fair in Nyon Hotel Beau Rivage. 40 women entrepreneurs gathered to present their products and services. An inspiring coming together of these innovative ladies.

The raffle winner at Kirsi’s stand for the beautiful and practical tin box to conserve your chocolates and pastries is Laura Messenger. Congratulations Laura, you will get soon your box.
You all answered to the question, which type of chocolate is your favourite:

  • 75 % are the happiest with dark chocolate
  • 17 % go for milk chocolate
  • 8 % prefer the white chocolate

This result matches with the offer of my chocolates presented in Nyon: Plum brownies, chocolate cheese cake, energy bars with cacao nibs, rice krispies chocolates,  Nutella tortillas and chili and cherry truffles.

Plum brownies with walnuts
Plum brownies with walnuts

For sure this was not the last time you’ll hear on the  Women entrepreneurs in Geneva region. Stay tuned!



2nd: Not chocolate – but jam and energy bars for Switzerland

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But all that is allied with chocolate, believe me or not.
Namely, there is an excellent barter exchange system in Geneva called Trade School. You can participate in different sessions and bring something to pay the course, not money.
So I went to Kate’s  jam canning session. We made the peach jam with thymian honey and vanilla; what a delice!

Home made peach jam
Home made peach jam


I brought to our charming teacher energy bars: Piemonte nuts, pistachios, dried berries and quince jelly. The jelly gave a nice moisture to bars and made them melt in your mouth.

Müsli in pocket
Müsli in pocket

And hey, this is in other words müsli in pocket. So, happy I was when heard from Kate that she brought them to mountains. Exactly where energy bars in müsli mode are needed.
Not a bad timing for 1st August, Switzerland’s national day; three times hooray!

Swiss cross with müsli bar
Swiss cross with müsli bar

When it gets a bit colder, I’ll remake the bars with chocolate cover. And the yummy peach jam I’ll save for my chocolates or cakes. You have any good proposals or ideas? How shall I combine them?

These will get chocolate shells towards autumn
These will get chocolate shells towards autumn