You Sotiria Aroni we met her at presentation of the Greek Breakfast of Poros. It was a surprise as she presented her work to us. He was born and raised in Resource. He studied chemical engineering at NTUA, majoring in food and biotechnology and with training abroad, but having grown up among his sweet flavors and aromas. family confectionery of Theodora Vessala's mother, won the creative confectionery.

With studies in Italy-Bologna (Carpigiani Gelato University - specialization in ice cream), then in France-Paris (Ecole Lenotre - specialization in viennoiserie) and finally in England (Chocolate Academy - in a Belgian school) he presented in a speech the modern trends in gastronomy in Europe and was placed theoretically and practically presenting its excellent chocolates (harmony of spices, mastic-lemon, fragrant bush, red almond).

I immediately showed my enthusiasm for her goodies and promised to visit her in her workshop in Resource. Opera and done. This time she would present her new proposal chocolates with feta! They have become known in Poros and every now and then in the side room I heard them asking their mother to try them.

Materials he revealed them to us without intrigue. For the filling, white chocolate, soft feta cheese, lemon zest, marjoram, Kritsa Gaea fresh olive oil, glucose, white wine and for the shell, bitter chocolate with Kritsa Gaea fresh olive oil are used.

The risk of stealing the secret of the recipe was of course non-existent. Firstly because my knowledge of confectionery is minimal but mainly because the ingredients are the least that count. Everything in confectionery - but also in cooking - has to do with quantities, times and temperatures. The electronic thermometer and the precision scale were the tools that were at all times on hand to confirm the correct course of the preparation.

So first we fill the mold with chocolate.

Then we empty - do not ask, times and temperatures, they are secrets, we told you! - the chocolate so that only the shell remains on the mold.

Then the content is prepared, all the materials are natural, such as e.g. lemon zest and not essence. Here the times and the temperatures to marry the materials are a mystery, but Sotiria knows them well and we trust her.

It's time to fill the chocolate with the feta and the rest of the mixture! Patiently one by one the molds are filled by Sotiria who celebrates it!

The mold is ready, a treasure waiting for the chocolate lid!

The chocolate is poured to cover the contents, and the excess is returned for the next production!

Our chocolate is ready, after an artistic touch of white chocolate. The result is exquisite. The harmony of chocolate with feta and other ingredients is masterful. You can barely distinguish feta, as much as to indicate its presence, with its acidity, like other ingredients. Also do not forget that the feta and the oil that comes everywhere, replace corresponding amounts of fat from creme freche, which makes the chocolate much healthier.

Sotiria Aroni, thank you. We were seduced by your tastes, fun, passion and enthusiasm. And we saw mental scenes from the wonderful movie Chocolat with Gillette Binos again!