Orange fondant was smothered in black chocolate, and adorned with tayberries and icing sugar. On the palate a sweet hit, followed immediately by iced black tea and fennel, then a wave of bell peppers, fading to leave a sweet cherry wood. Water amplified the orange fondant and introduced pine resin, larch wood, soft brown sugar and vanilla pudding. The orange followed into the palate, delicious and mouth watering. But again, pause, and the black tea emerged, this time with a dash of Rheinberg's famous bitters and a side of gummy bears.