The young Gabriel Mjahed developed a taste for cocoa at an early age and spent six months perfecting his knowledge on plantations in Mexico. After honing his trade at Genaveh and then Oberweis, he went into business on his own in 2024. He delights in shaping his chocolates in origami styles or in the image of the Gëlle Fra, always using high-quality ingredients. The shelves are lined with chocolate bars for true connoisseurs, such as the completely dark Madagascar bar and the lightly sweetened milk chocolate bar, which will appeal even to purists. The individual chocolates are not to be outdone, notably the caramel-filled chocolate with a peanut nestled inside, which envelops the palate in a spectrum of sweetness and savours, and the feuillantine chocolate, delicately and finely coated. A selection of fruit jellies and artisanal ice creams in summer are other prized jewels in his crown.
