A house from Leiria that treats chocolate like a precious stone. Since 2018, by hand, in small numbered runs.
In 2018, in Leiria, a simple, stubborn idea took shape: treat chocolate the way one treats a precious stone — cut, numbered, unrepeatable.
The name came after, obvious. Delicious Diamonds. Each bonbon a facet; each coffret a jewel you taste.
The hand behind every creation. Trained in the rigour of classical pâtisserie, Joana Marinho returns chocolate to its origin dignity.
She works in small runs, by hand, refusing the shortcut. What leaves the atelier carries her signature — literally, on every edition certificate.
Film · Atelier
Six days between the ganache and the wax seal. Tempering, filling, enrobing, curing, polishing, packing — each gesture timed, none rushed.
Filmed in the atelier, in Leiria. No music, no hurry: only the sound of chocolate taking shape.
Cacao from Côte d'Ivoire, Ghana and Ecuador, hazelnut from Turkey, raspberry and fleur de sel from Portugal, passionfruit from Colombia. The house crosses the world for the right raw material.
Each origin is hand-picked, year after year, beside those who grow it.
See the origins map →
Nothing repeats. Each collection is a limited run, numbered by hand and archived forever — sold out or not.
The archive keeps them all: those still to be found and those that now live only in memory.
Visit the archive →A signature bonbon (bombom de autor) is a hand-finished filled chocolate produced in small, numbered runs by a named chef — treated as a collectible edition rather than mass-market confectionery.
Made by hand in Leiria, Portugal.
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