Nadia uses the traditional techniques of French chocolate artistry which she learned during her extensive training and work in Paris. She graduated with the Grand Diplôme from Le Cordon Bleu and completed the chocolate course at Le Notre, taught by M.O.F. Stephane Glacier. She trained with renowned pastry chef Christophe Felder, at the Hotel Crillon, and M.O.F. Benoit Guichard at the famous restaurant, Jamin. She has furthered her training with coursework at the French Pastry School, taught by Albert Adria, of the innovative Catalan restaurant El Bulli.

Nadia's chocolates are created "a l'ancienne," using the best chocolates and freshest ingredients available. Each piece is hand-dipped or hand-rolled, and no pre-fabricated candy shells are used. This ensures the most delicate coating of each piece of ganache. There is a beauty and artistry in traditional chocolate methods that reveals itself in the intense flavors and mouth-feel of these exclusive chocolates. They are created for Chocoholics who wish to close their eyes and imagine they are in an old-world chocolaterie in Paris... Bon appetit!