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...

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 ganache,...

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...

This recipe was crafted during a live tutorial at Callebaut Chocolate Academy, starring chef Ryan J. Stevenson. Here...

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.

SILIKOMART Flowers Mold - 36.185.87.0065 is used in this recipe.