All Our Recipes

INDULGENT HOT CHOCOLATE

Made with Celaya Hot Chocolate

CHOCOLATE CAKE

Made with Cooking Range Caraïbe

SPREAD

Made with Cooking Range Caramelia

CHOCOLATE PANNACOTTA

Made with Cooking Range Dulcey

GUANAJA HEART OF ICE

Made with Guanaja 70%

IVOIRE BLACKCURRANT MACARON

Made with Cooking Range Ivoire

TIRAMISU

Made with Cooking Range Dulcey

BLACK FOREST

Made with Manjari 64% Pure Madagascar

GLUTEN-FREE MINI CAKE

Made with Millot 74%

JIVARA & CARAMEL TART

Made with Jivara 40%

YUZU MACARONS

Made with Yuzu Inspiration

CITRUS, THYME & CHOCOLATE CHIPS BISCUITS

Made with Cooking Range Guanaja

COCOCUJA

Made with Passionfruit Inspiration

ICED PASSION FRUIT INSPIRATION MOUSSE

Made with Passionfruit Inspiration

RED BERRY PAVLOVA

Made with Raspberry Inspiration

RASPBERRY AND VANILLA TART

Made with Raspberry Inspiration

LEMON & YUZU CAKE

Made with Yuzu Inspiration

CHOCOLATE AND CARAMEL TART

Made with Millot 74%

SMALL VANILLA CREAM CHOUX BUNS

Made with Cooking Range Ivoire

CARAMEL BROWNIE

Made with Guanaja 70%

DOUGHNUT-STYLE BRIOCHE

Made with Cooking Range Guanaja

BRIOCHE FRENCH TOAST WITH PRALINE CREMEUX

Made with Almond Hazelnut Praliné

CHOCOLATE DIPPED CUPCAKES

Made with Caramélia 36%

CHOCOLATE & VANILLA KING'S PIE

Made with Caraïbe 66%

MINI GATEAU WITH HAZELNUT PRALINE MELTING CENTER

Made with Almond Hazelnut Praliné

Nyangbo Straciatella Dome

Made with Nyangbo 68% Pure Ghana

Chocolate Chip Cookies

Made with Equatoriale Lactée 35%

CHOCOLATE CHIP PANCAKES WITH CARAMEL SAUCE

Made with Jivara 40%

CARAPRICOT TART

Made with Caramélia 36%

Chocolate Breakfast Bowl

Marshmallow Baby Bears

Made with Guanaja 70%

Toffee Apple Lollipops

Oli Cléry

Made with Opalys 33%

RASPBERRY INSPIRATION & TARRAGON FROZEN DESSERT CUPS

Apricot Hazelnut Vanilla Tart with Rosemary

Made with Ivoire 35%

MANJARI PLANT-BASED MACARONS

Made with Manjari 64% Pure Madagascar

GLUTEN-FREE CHOCOLATE CAKE

Made with Guanaja 70%

LITTLE CHOUX BUNS

Made with Andoa Lactée 39% Pure Peru