Sama Sama - Gold Dust, Rose Petals and Dark Chocolate
Chocolates couldn’t be more artfully crafted!
“Too beautiful to eat, but too delicious to merely admire.” That’s how Wilhelmine Raabe describes her little masterpieces.
So, we’re left with a delightful dilemma - do we savor them right away or should we admire them just a bit longer?
And with this luxury problem, we are left to decide on our own.
“You’re welcome,” says Mrs. Raabe with a smile, for that’s the meaning of “sama sama.”
The tiny shop near Viktualienmarkt has been around since 1996.
Just behind the lovingly decorated window next to the entrance is the small workshop.
Liquid and cooled chocolate, gold leaf and sugar pearls, candied violets and roses, barberries and pistachios are transformed here into the most beautiful pralines.
Wilhelmine Raabe takes around ten steps to complete each one.
Once finished, they are placed in the illuminated display case at the back of the shop.
On the way, you pass shelves stocked with nuts and dried fruits, pâtes de fruits and chocolates.
The pastel-hued pistachio marzipan, barberry nougat, mango and blueberry truffles, each topped with delicate flowers, pearls and berries, glisten under the light.
Once carefully placed into a box, they are sprinkled with a touch of golden fairy dust, leaving us utterly enchanted.
Since Mrs. Raabe is no help in solving our dilemma - whether to eat them right away or not - here’s our own strategy:
In addition to the lovingly decorated confections, Sama Sama also offers homemade cakes, cookies and sometimes delicious cream puffs, alongside a cup of coffee.
At one of the few tables outside, we can satisfy our initial cravings.
This buys us a bit more time to admire the pretty chocolates.
Tip two for delaying the inevitable - grab a bag of fresh truffles!
They come in flavors like orange or coffee, plain or with ginger.
These truffles are more understated, so there should be no regret about eating them straight away.
And naturally, they’re just as stunningly delicious.
Last but not least, of course, we mustn’t wait too long to eat the works of art.
As Wilhelmine Raabe says:
“They’re too good to just look at!”
