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News

17/10/2011

Design SUPERMARKET 7. – 11. 12. 2011 We are pleased to announce you that we will again participate in this pre-Christmas event. We are preparing not only the chocolate menu for you, but even a small surprise to your purchase. If you want to meet directly us and hear what our new collection "Rozbíjím se smells" is, please come and visit us. We are looking forward to your visit.

09/10/2011

Designblok 2011 In the Days of Design in Prague Designblok'11, the annual week-long exhibition of new pieces from the world of design, we introduced a new, already third collection. It's called "Rozbíjím se smells" and there are captured the summer carefree vices, smells and tastes. “I love doing it with you, salt on my tongue with wind from the sea.”

11/10/2011

Míša Tomišková was awarded! The Great World Atlas with her. In Designblok'11, there was a beautiful exhibition of The Great World Atlas: a journey into the future, under the auspices of Hnutí Duha. The exhibition charted the current environmental issues. The installation and central object, called the Earth as a celestial body was created by Míša. Fragile glass world below the clouds at the sound of thunder and lightning city, covered by the fog and changing climate, interwoven with the tubes of boiling glass, which way water was flowed, he illustrated the water cycle in nature. The exhibition won the prize of Editor Designblok 11 for the best exhibition project. If you did not manage to visit this glass world, you can watch him during the year as he travels through the Czech and Moravian cities.

29/08/2011

Planet Zen To guard of your balance, Asian luxury spa in the heart of Prague, we prepared a tailor-made chocolate that you can pamper your body. This gave rise to six tastes connected with sentences that end the moments of relaxation, as icing on the cake. "Purely fly, stop fearing."

01/06/2011

Rozbíjím se has own promo video In May we shoot video of our work for Bizzone magazine, which you can now download here.

Chocolate menu

...is blended with the French brand Valrhona chocolate, which is among the highest quality chocolate in the world. Similarly, ingredients and spices, from various parts of the world, supplying tastes human passions and emotions. Everything is under the hands of pastry chef Lukáš Pohl, Chef du pâtissier the restaurant La Degustation Bohême Bourgeois from fresh ingredients.

The minimum date of use of chocolate is two months from the date of manufacture.

Rozbíjím se smells

... all summer long we have gathered into this box of chocolates bitterness, sweetness, body, frivolity and also the meadow after a rain, cream from a walnut whip, smoke from the volcano which squirted forth the scent of the one who accompanies us through life and we love doing it with him.

Sweetness » “Unwrap me carefully and lick the cream rubbed off the walnut whip into my cup, dew fell, I’m walking all over you as if on a moss covered landscape, hide some under your pillow.”
ingredients: white chocolate Valrhona Ivoire 30%, the pink pepper, lavender flowers

Volcano » “In the center of the room a volcano erupts like on some desert island, it falls like rain and this thick air all around takes one’s breath away, so scented is the moment.”
ingredients: dark chocolate Valrhona Guanaja 70%, smoked on a mixture of spices and wood, allspice, pepper, oak, lichen

Body » “I love doing it with you, salt on my tongue with wind from the sea.”
ingredients: milk chocolate Valrhona Jivara Lacteé 40%, crystals of sea salt, dehydrated raspberries and lime zest

Coco » “Senseless sensuality, the body – romped up lightheadedness, I’m ripping the buttons of coco.”
ingredients: milk chocolate Valrhona Jivara Lacteé 40%, dark chocolate Valrhona Guanaja 70%, Tahitti vanilla bean, oil of roses, jasmine extract

Collection autumn / winter 2010

... is a loose sequel to the previous chocolate Rozbíjím se / Breaking up, where again we are working with emotions and their stories. We selected the ingredients that you should warm up and its combination to surprise. Everything is made from fresh ingredients without preservatives and created in two designs. Smooth and four millimeters thin bars of chocolate and in a love letter version where the bar of chocolate has the lines and wooden pencil, so you can write on it. Time consumption is two months from the date of production and weight is 90 grams.

The Truth » To touch the unreachable without being ready for it.
ingredients: milk chocolate Valrhona Jivara Lacteé 40%, vanilla Tahiti, smoked tonka beans

Love » I love you so much that all tigers of the world would melt at the taste of it.
ingredients: dark chocolate Valrhona Manjari 64%, fresh chilli, white chocolate Valrhona Ivoire 30%, cocoa butter

Happiness » Eyes open to the horizon, heart blown apart, happines embodied.
ingredients: white chocolate Valrhona Ivoire 30%, damask rose, lime peel

Desire » Often desire in dreams is eternal, infinite like eternity.
ingredients: dark chocolate Valrhona Guanaja 70%, levander, white chocolate Valrhona Ivoire 30%, white truffle oil, cocoa butter

Breaking collection

... is composed of seven fragments, each has its own shape, flavor and story. Together, this creates chocolate full of emotion.

Desire » When I grow up, I' ll disappear...
ingredients: milk chocolate Valrhona Jivara Lactee 40%, dark chocolate Valrhona Guanaja 70%, lavender's oil from Provence

Future » I'am shivering on the face inside the gemstone...
ingredients: dark chocolate Valrhona Guanaja 70%, 100% cocoa beans from Venezuela, sugar diamond

Feminity » Unbuttoned, drinking in the morning, morning, I'm shivering inside of you...
ingredients: white chocolate Valrhona Ivoire 30%, pink peper, dehydrated strawberries

Dream » Wet landscape all around that reminds me of you whilst creamy rain still pouring...
ingredients: milk chocolate Valrhona Jivara Lactee 40%, caramel's puffs

Remembrance » I will eat you like candy floss!
ingredients: dark chocolate Valrhona Manjari 64%, fresh chilli, Thai curry

Le Mal » ... I'll let you stay in my mind how I wanna lick you around your neck over your ear, fuck up and catch your hair, breath on you and squeeze your hand.
ingredients: white chocolate Valrhona Jivara Lactee 40%, dark chocolate Valrhona Tainori 64%, bergamot, vanilla tahity, tonka beans, drop of lavender

Luxury
ingredients: dark chocolate Valrhona Tainori 64%, smoked by cold smoke
This fragment has not purposely any story.

Chocolate which suits you

Have you ever wondered how taste expresses your personality?
No? So close your eyes and imagine that you can enjoy a piece of yourself. Make fun and with a taste for giving away someone else, because it's small pleasures make great joy.
Tell us what you want and who you are. Transform you in a dashing piece. We will prepare a unique experience in which combine the taste buds with all your senses, desires and personal life events. The chocolate will become an emotional issue. We prefer the personal approach and our work involves a process of mixing a taste which suits you, for design shape, cover and story.

Magda Marnell art/fashion show

... we have made fifty chocolate fragments fitted the Swedish fashion designer, who was introduced by Minty Concept Club in the New National Theatre in Prague. We were inspired by the Nordic country, wind, sea, and fishing nets.
Chocolate was a plain, lightly smoked on cinnamon and flavoured with sea salt. Salinity flashed on the tongue as the first stars in the night sky.

ingredients: plain chocolate Valrhona Manjari 64%, smoked on cinnamon, sea salt

For studio DNB

... we have made luxury chocolates edition, designed for permanent clients studio DNB. Taste of chocolate reflects the philosophy of creation of new fashion designer Denisa Nová. Therefore, we have worked with contrast and pulling down the long cuts. 48% plain chocolate was modified by cold smoke, partly on the wood and partly on the tobacco, which gave her a really strange unexpected taste of meat, which are then externally sharp dark cocoa beans. The whole taste has evolved by a fine aroma of black currant with typical acidity, which grew with each bite.
The chocolate surface is disturbed by soft steel brush. The fragment is wrapped in a golden cardboard and sealed by one of our texts, which the fashion designer chose.

» Wet is the landscape around that reminds me of you and whipped cream sky is raining on you, that I lick you...

ingredients: plain chocolate Valrhona Manjari 48%, modified by cold smoke, partly on wood and partly on tobacco, 100% cocoa beans from Venezuela, dehydrated black currants, sea salt

About us

Rozbíjím se / I break myself is a project on the border of cuisine and design. Because we love chocolate, because we desire for beautiful future, because we love dreams and memories of them.
Yes, all this we can mix, wrap in a story and fasten of unique hand work, it is highly appreciated. We can conjure with the taste and shape and we will prove that the emotions can eat!

Project presentation:	Design Supermarket 2011
	Designblok 2011
	Design Supermarket 2010
	Designblok 2010
	Design Supermarket 2009
	Designblok 2009
	Czech Grand Design 2009 – nomination for Discovery of the year
	Design Supermarket 2008

Michaela Tomišková
She graduated at AAAD, Department of Product design and works as a designer. Her last project is the Earth as a celestial body in the Great World Atlas exhibition presented as the central exhibition of Designblok'11. She addresses herself to the work at studio Rozbíjím se, product design related to glass and interior design.
Michaela also attended intership at Department of Graphic desing and visual communication, prof. ak. mal. Rostislav Vaněk, Department of product design 3, leading by Mgr. A. Michal Froněk and Mgr. A. Jan Němeček, study intership at Utrecht School of Arts and six month of intership in design studio of Richard Hutton in Rotterdam.
Second place in the prestigious Dutch competition for the department store HEMA.

Yveta Kroupová
She is currently studying the Department of Product design 3 at AAAD, lead by design studio Olgoj Chorchoj.
Yveta passed the intership at Japanese design studio Nendo and also four months' intership at Iceland Academy of Art, Rejkyavik.
Second place in Heinz Art competition.
She worked for graphic studio Bioport and as assitent for fashion designer Denisa Nová.

Lukáš Pohl
Chef du pâtissier
Graduate in course from French school Valrhona chocolate. As a member of the national team of cooks and confectioners he represented the Czech Republic at the Olympics IKA in Erfurt, Germany. He holds awards from competitions ScotHot in Scotland, in Basle, from FHA Culinary Challenge in Singapore and international competition in Chicago. He gained the professional experience in Helsinki and worked for years as chef-confectioner of Prague Café Savoy.

Gallery

Designblok 2009 photo by Dusan Tomanek
Photos that illustrate the stories of Breaking collection, originated specifically for installation on Designblok.

Designblok 2010
Installation

Media

Contact

email: info@rozbijimse.com

MgA. Michaela Tomišková: +420 776 222 789
designer

Yveta Kroupová: +420 608 221 133
designer

Ing. Kateřina Tomišková: +420 777 649 058
account manager

Billing address:
Michaela Tomišková, Třibřichy 30, 537 01, Chrudim
IČO: 7666 82 91