The Dark Side of Chocolate

The Dark Side of Chocolate opened in September of 2012, and since then has been a great success both in the neighborhood of central Solonos street and with passersby. The owner made his first approach to chocolate in Italy where he was studying to become a chef, discovered chocolate as an expressive medium and learned the passion for chocolate from his first Italian chocolatier teacher. His voyage of discovery continued in France, where he studied patisserie at the Paris Ferrandi school and discovered the important role chocolate plays for the French and the great respect shown by all those who create this delicacy. In France he also discovered the artistic aspect of chocolate making and returning to Greece he decided to open his very own chocolate workshop, which immediately became very popular. The handmade chocolates are prepared in the small lab behind the shop, where customers can taste delicious chocolate drinks with organic milk and exclusively Varlhona chocolate in a variety of combinations adapted to individual tastes. The variety of chocolate is extraordinary, such as chocolate with honey and cardamom, cedar, basil, rosemary and other original combinations, prepared with fresh, high quality ingredients.