Inspired by Polish Flavors

In the palette of Polish Flavors, you can taste the following types of chocolate:

Truffles with honey wrapped in fruity powder

These special truffles are handmade from the best Belgian chocolate with natural products, such as variety of honey from carpathian's beehives and fruits that grow in polish orchads. Our truffles owe the unberable balace of taste to the combination of honey's sweetness with dark chocolate's maturity which wrappes it. Both these elements are also balanced with a discrete sourness of powders that truffles are covered with.

Here are the compositions of truffles' taste:

  • buckwheat honey and raspberry powder
  • acacia-raspberry honey and plump powder
  • coniferous honeydew honey and blackberry powder
  • linden honeydew honey and cherry powder

Chocolates inspired by the taste of traditional cakes.

As early as the fifth century BC the art of creating the cheesecake was the subject of the report, which was written by Greek physician Aegimus. Cheesecake was also used for religious rituals. The modern form is due to William Lawrens, who in 1873 accidentally discovered a method of preparing an unripened cheese. In our
chocolate, Chrismas' cheesecake flavor reflects the combination of white chocolate with
sultan raisins and orange peel.

Apple Pie
Apple pie was established in France, invented in nineteenth century by Marie-Antoine Careme, famous confectioner, author of 'The Parisian Cook' which is interpreted by the Frech contemporary kitchen. Due to his abilities, Careme cooked for Rothschlids, as well as Tcar Alexander. That's where that world famous cake was created. Name 'Charlotte russe' comes from the name of the princess, Alexander I's sister-in-law, who later became an Empress. In our chocolate you'll find the taste of traditional apple pie thanks to additives such as apples, vanilla and cinnamon.   

Name gingerbread comes from old polish word 'pierny' which means peppered and it refers to a large amount of spices used for this cake. Due to high cost of imported spices and dried fruits, in seventeenth century, gingerbread was considered  symbol of wealth and luxury among people who lived in Hanseatic cities. The tradition of baking this cake was very inscribed in Toruń's history which became its polish home. In our chocolate, in addition the traditional blend of spicy spices, taste of gingerbread
underlines the addition of almond flakes, honey and apricot.

Dry compositions of chocolates with polish herbs

The infusion of mint leaves soothes away cold and relieves indigestion and colic. Fresh mint is added to desserts, perfectly blended with strawberries. In order to make relieving swabs during the fever, cold infusions were used. Mint is one of the most popular Polish herbs and its refreshing properties determine its wide application in candy's chewing gum's and toothpaste's market.

herb with strong and very distinctive aroma. It has been used in cuisines from all over the world for a very long time. Findings in Egyptian's tombs proves it. In Poland, cumin is an addition to carpathian's regional dishes and bakery. It has properties to help digestion, but it's very important to remember to use it in moderation.

Its forest's aroma was meant to cast out evil spirits from superstitious houses, was a cure for snakes' bites and also prevented infections. Nowadays, its taste is mostly known fromthe classic gin, which is very popular among English people. In Poland, Juniper is indispensable addition to venison which has been appearing on our tables for centuries.  

Biedrzeniec Anise
This Anis, which is a traditional herb growing in Poland, is mild and has a nice aromatic. Used in traditional Polish cuisine, nowadays has been reinvented again and it's appreciated by chefs from best restaurants. It's an addition to cakes and cookies and its taste we can find in, loved by Frech people, palate's cooling aperitifs, such as Period or Ricard.

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