Dimitris Economides
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05/03/2026
Eclair: choux, chocolate pastry cream, chocolate shards.
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04/03/2026
I CE CREA M VANI L LA.
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03/03/2026
Chestnut, shaped through the language of pastry into a composition of complexity and subtle sweetness.
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28/02/2026
Noisette Praliné Café: butter biscuit, dacquoise noisette, praliné café, crémeux noisette, mousse vanille.
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27/02/2026
A study in craftsmanship. A custom chocolate creation inspired by Haute Horlogerie that reflects the discipline of time itself.
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26/02/2026
PE T IT S BEU RR E NOIS ET TE.
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21/02/2026
CHO CO LATE I CE CRE A M.
20/02/2026
Bon-Bons: chocolate Sao Tome–Peru, milk chocolate Madagascar 40%, hazelnut praliné, ganache lime, ganache chocolate, hazelnut praliné–café.
19/02/2026
Created exclusively for Bentley Greece, a chocolate emblem shaped by refinement and precision.
13/02/2026
Strange Love: pressed butter puff pastry biscuit, strawberry crémeux, passion fruit biscuit cuillère, strawberry–passion confit, passion mousse.
12/02/2026
JO Y TO THE LO VE
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