The “pavé glacé” was created by Mr. Stankovitch in 1936 at the confiserie Rangel, rue de la Corraterie. As part of their collaboration, Mr. Stankovitch presented Hans Rohr with the original recipe, and Hans started producing that specialty in the same year. For over 70 years now, Rohr has remained the only producer of “pavés de Genève” according to the original recipe.

1. Preparation of the liquor according to the original recipe created in 1936.
2. The liquor is poured into a metallic mould. It has to be left to cool so that it can be cut.
3. Once it has cooled sufficiently, it is cut into strip of equal width.
4. The are then cut into squares. The “pavés” are then chilled hard.
5. To give them their final appearance, the “pavés” are covered in cocoa powder.
6. The excess cocoa powder is removed.
7. The finished “pavés glacés” are ready to be wrapped for sale in our shops.