Hey there! I'm Peter, and I've got a story that’s going to take you on a delicious journey, full of chocolate, discovery, and passion. Buckle up—this isn’t just any ordinary dessert tale.

It all starts in Greece, the land of my family, where my love affair with a particular dessert began. Since 2016, I’ve been traveling and exploring this beautiful country, and trust me, it’s been a sweet ride.

The picture? That’s a lively town square in Thessaloniki, Greece—where I had my first life-changing encounter with this dessert. No, my family isn’t from there, but I have a special connection with Thessaloniki and so many other places in Greece. And let me tell you, this was the place where my obsession with this dessert took root.

Greece is dotted with charming squares, the kind that ooze elegance, relaxation, and a touch of magic, especially on a warm summer night. And one of those nights in 2016, I found myself enjoying a hearty dinner with some local wine, soaking in the vibe. Now, I’m not usually a "dessert person," but I’m from Montreal, where you always get a dessert menu to satisfy those cravings. In Greece, though? Not so much.

In Greece, you’re not handed a dessert menu. Instead, you’re asked: “How would you like to be treated?” Now, this might sound strange, but in Greece, it’s a tradition to make sure your guests feel special. You could be offered fresh local fruits, spirits, or a homemade dessert made that very day. And this particular night?

That’s when I met Mosaiko.

“Can I offer you some mosaiko, sir?” the waiter asked, and I was completely caught off guard. Mosaiko? I had no idea what that was, even though I was fluent in Greek! But when the waiter mentioned chocolate, my ears perked up immediately. Chocolate? Yes, please!

And what did I get? Mosaiko, aka Kormo. Now, imagine this: I’m from Montreal, a city known for its food, and here I was looking at a plain, hockey-puck shaped dessert with zero frills—no powdered sugar, no fancy drizzle. I’ll admit, I was underwhelmed.

But as you probably guessed, I learned never to underestimate the Greeks. One bite of that rich, decadent, velvety chocolate, and I was hooked. It wasn’t just chocolate—it was pure comfort in dessert form. The texture was familiar yet new, and my taste buds were officially blown away.

Now, I’m from Montreal, and our city is home to a large Greek population, so I couldn't understand why I’d never seen this in local Greek shops. After finishing my Kormo, the waiter came over to check on me. When I raved about it, he casually shrugged. He later told me that every Greek mother has their own recipe, and Kormo is considered one of the ultimate comfort foods, so it’s just... everyday.

A few days later, I headed to Crete and, once again, the waiter offered me this mysterious dessert. When I described it, he smiled and said, “Of course we have it! But are you allergic to nuts?” Turns out, there are a few variations—some with nuts, some without—but always with melted chocolate and biscuits. It was like a whole new version of my beloved Kormo.

As I continued my journey through Greece, I couldn’t help but wonder why no one ever talked about Kormo in bakeries or pastry shops. It seemed almost like people were embarrassed by it. As I chatted with locals, I learned that, to Greeks, Kormo was just part of life—so simple, so everyday, that it wasn’t something you'd buy in a bakery. It was something you made at home.

I couldn’t shake the taste of that dessert, and after visiting 25 places in Greece over 14 weeks in 2017, I jokingly told my friends back home that I went to Greece for the beaches, the views... and Kormo.

Fast forward to 2021, I was craving something sweet. Something chocolaty. And then it hit me—KORMO! But when I searched for it, I realized no one made it. So, I called up my good friend Christina, who runs a restaurant in Athens, and asked her for the recipe.

Her response? “Oh, it’s easy! Just slap some of this and some of that, and you’re done.” So, I decided to go full-on mad scientist mode. I was ready to experiment. Christina suggested I search online for recipes, as there are so many variations. I did, and I got to work.



I’m not much of a baker—I’m more of a cook—but Kormo seemed approachable. No baking, no worrying about rising or burning—just pure chocolate magic.

What happened next? Pure obsession. I dove deep into the world of Kormo, finding hundreds of versions from 14 different countries. The chocolate lover in me was hooked, and I was determined to make the ultimate version of this dessert.

After countless experiments (2 to 4 a day, every day), I realized the key to making Kormo truly stand out was the ingredients. I focused on quality—just like the Europeans do—choosing the finest, most decadent chocolate and premium ingredients. I began crafting new flavors that no one had thought of before—Oreo, white chocolate, maple syrup, peanut butter, and more.

And so, Nova Kormo was born. With a commitment to the traditional recipe and the best ingredients, I knew I was ready to bring this dessert to the world. And now? With five flagship flavors (and more in the works), I’m proud to share the Kormo love with all of you.

So, get ready to taste the difference. Get ready for Nova Kormo—the ultimate chocolate experience you’ve been waiting for.