Why not welcome in Autumn with a luxury pastry? This recipe combines chocolate, chestnut and pistachio in a...

In this recipe, dark Single Origin Brazil chocolate with fruity notes is paired with Belgian 5-spice speculoos. The...

Pastry chefs Beverley Dunkley and Julie Sharp spoil the taste buds with their take on the perfect Xmas cake. They...

This is an indulgent cake with a difference for Christmas. The cake itself is amazingly moist and spiced with ginger...

White chocolate is a wonderful tastemaker for spring and summer desserts. In this recipe, our chefs created a light...

A perfect marriage of bright colours and fresh flavours. That’s what you make with this cheerful pastry recipe. It...

Andrea de Bellis quit his job as a cop to start doing what makes him happy: he became a pastry chef. Years of hard...

Czech pastry chefs Eva and Jiří like to go creative with moulds. When taking a bite in this recipe, the ganage,...

Simplicity and great local ingredients - that's what Czech Pastry Chefs Eva Krejsová and Jiří Hochman are aiming for....

Playing with colours, textures and flavours, sculpting, and painting is what Jordi Farres likes the most when...

“A trilogy of roasted ingredients (hazelnuts, coffee and ground nibs), delicately fused together to create a symphony...

“The partially sweet taste and soft texture of the pistachio forms an interesting combination with the powerful...

“The innards of a cocoa pod inspired me to create crunchy bamboo charcoal profiteroles with a white chocolate and...

By chef Ryan Stevenson, Head chef Chocolate Academy Belgium...

SILIKOMART Samurai Mold - 36.210.87.0065 is used in this recipe.

SILIKOMART Truffles Mold -36.192.87.0165 is used in this recipe.

SILIKOMART Cylinders Mold - 36.247.87.0065 is used in this recipe.