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Why not welcome in Autumn with a luxury pastry? This recipe combines chocolate, chestnut and pistachio in a...
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In this recipe, dark Single Origin Brazil chocolate with fruity notes is paired with Belgian 5-spice speculoos. The...
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Pastry chefs Beverley Dunkley and Julie Sharp spoil the taste buds with their take on the perfect Xmas cake. They...
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This is an indulgent cake with a difference for Christmas. The cake itself is amazingly moist and spiced with ginger...
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White chocolate is a wonderful tastemaker for spring and summer desserts. In this recipe, our chefs created a light...
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A perfect marriage of bright colours and fresh flavours. That’s what you make with this cheerful pastry recipe. It...
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Andrea de Bellis quit his job as a cop to start doing what makes him happy: he became a pastry chef. Years of hard...
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Czech pastry chefs Eva and Jiří like to go creative with moulds. When taking a bite in this recipe, the ganage,...
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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...
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“A trilogy of roasted ingredients (hazelnuts, coffee and ground nibs), delicately fused together to create a symphony...
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“The partially sweet taste and soft texture of the pistachio forms an interesting combination with the powerful...
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“The innards of a cocoa pod inspired me to create crunchy bamboo charcoal profiteroles with a white chocolate and...
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By chef Ryan Stevenson, Head chef Chocolate Academy Belgium...
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SILIKOMART Samurai Mold - 36.210.87.0065 is used in this recipe.
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SILIKOMART Truffles Mold -36.192.87.0165 is used in this recipe.
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SILIKOMART Cylinders Mold - 36.247.87.0065 is used in this recipe.
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