Espresso and praline—a perfect pairing. How can you pair coffee with the flavors of the Tatra Mountains?
A classic of its kind: Dark chocolate and hot espresso.
The dark chocolate we use to create our pralines has depth and a slight dryness. When it meets hot, aromatic espresso, magic happens.
For lovers of tradition: Choose a praline with walnuts or fudge. The sweetness of the caramel and the earthiness of the nuts perfectly balance the coffee’s natural bitterness.
Double the kick: The coffee-filled praline is for those who refuse to compromise. The intense coffee aroma inside the chocolate enhances the experience of the cup.
Bold and highlander-style: Pralines with oscypek, bundz, and bryndza
This combination surprises even the most discerning gourmets. Podhale cheeses in chocolate? Yes! The salty flavor of oscypek and the unique texture of bryndza and bundz create a contrast with the espresso that, in the culinary world, we call “umami.” After a bite of this, the coffee seems smoother and sweeter. It’s an absolute “must-try” during a visit to Zakopane.
Spring refreshment: Ruby chocolate and fruity notes
With the first rays of sunshine, we seek lighter flavors. This is where our star comes in—ruby chocolate with caramel. Its naturally fruity, slightly lemony aftertaste pairs perfectly with new-wave coffee.
For hot days: We recommend pairing it with an Espresso Tonic. The tart notes of ruby chocolate and the bubbles of tonic water create an explosion of freshness.
Flower Garden: Wild rose or strawberry pralines paired with iced coffee (Frappe) or a delicate Cold Brew. It’s a subtle combination that evokes a spring meadow.
Exotic and Herbs: Coconut and Litwor
Looking for something unexpected?
A praline with litwor (a legendary Tatra herb) has a slightly spicy, medicinal edge. It tastes best with pure black coffee, which allows the herbal aromas to shine through.
The coconut praline, on the other hand, is the perfect companion for white coffee (Latte, Cappuccino)—it creates a creamy, almost vacation-like composition with the milky foam.
