But back to the chocs, which are miniature works of art. Michaela uses edible paint on the inside of the moulds to give pattern and colour to the surface of each chocolate. And I hear that she's using this technique to create a range of Easter eggs, currently in production! So what better way to put aside all those worries about Brexit, and Trump, than to indulge yourself at Blowing Dandelion.
|Neil behind the counter|
|Home made Gingerbread decorating kits|
|Chocolate Greetings Cards|
|The cafe is currently exhibiting the work of Lene Bladbjerg|
|Michaela at work|
|Back upstairs I tried one of their delicious unsweetened hot chocolates|
3 Belvedere Road