All Our Recipes

WAINA PECAN PUMPKIN PIE

Made with Waina 35%

KIDAVOA OBLON

Made with KIDAVOA 50%

1692 Tart

Made with Bahibé 46%

Apricot Dulcey Tart

Made with BLOND DULCEY 32%

MALINAO TARTLETS

Made with BLOND ORELYS 35%

Raspberry Tart with ORELYS® 35% Chantilly

Made with BLOND ORELYS 35%

PECAN TART

Made with 50% PECAN

ALMOND INSPIRATION TART WITH FROMAGE BLANC, VIOLET

Made with ALMOND INSPIRATION

Almond Inspiration Tart, Fromage Blanc, Violet

Made with ALMOND INSPIRATION

Alba Tart

Made with 42% PISTACHIO

Almond & Passion Fruit tart

Made with ALMOND INSPIRATION

LISETTE TART

Made with Opalys 33%

AVELANA TART

Made with Azélia 35%

Caraïbe super tart

Made with Caraïbe 66%

JIVARA 40% CARAMEL NUT TARTLETS

Made with Jivara 40%

NOROHY LAYERED CHOCOLATE TARTS

Made with Opalys 33%

Madani Chocolate Coconut and Passion Mini Pies

Made with ITAKUJA 55%

WALNUT TART

Made with Andoa Dark 70%

100% Vegan

Praliné & Vanilla Custard Tart

Made with 60% HAZELNUT

Plated desserts

IVOIRE 35% Kisselo

Made with Ivoire 35%

P125 Panna Cotta

Made with P125 CŒUR DE GUANAJA

Caramelia Apple Toffee

Made with Caramélia 36%

Strawberry Shortcake

Made with BLOND DULCEY 32%

Coconut Raspberry Transparence

Made with Manjari 64%

Dominican Transparence

Made with Bahibé 46%

Dulcey and Exotic Marmalade Panna Cotta

Made with BLOND DULCEY 32%

P125 Chocolate Soufflé

Made with P125 CŒUR DE GUANAJA

Banana Cream Pie

Made with Opalys 33%

ITAKUJA SUSPENSION

Made with ITAKUJA 55%

WAINA YOGURT CITRON

Made with Waina 35%

GUANAJA Crescent Tartlet

Made with Guanaja 70%

ZINZLI PLATED DESSERT

Made with BLOND ORELYS 35%

Sticky Toffee Pudding

Made with BLOND ORELYS 35%

OPPOSITES ATTRACT

Made with Opalys 33%

PASSION PÊLE-MÊLE

Made with PASSION FRUIT INSPIRATION

FERRA EGG RECIPE

Made with ALMOND INSPIRATION

SPIRALIS

Made with ALMOND INSPIRATION

Apple & Fennel Waffle

Made with 60% HAZELNUT

WAINA POT DE CRÈME

Made with Waina 35%

COFFEE CRUNCH

Made with Bahibé 46%

The Coconut

Made with PASSION FRUIT INSPIRATION

Orange Passion Cream with Carrot Buckwheat cake and Miso-Vanilla Ice Cream

Made with PASSION FRUIT INSPIRATION

CRYSTAL CLEAR ATTITUDE

Made with PASSION FRUIT INSPIRATION

STRAWBERRY INSPIRATION semifreddo

Made with STRAWBERRY INSPIRATION

Arbequina

Made with PASSION FRUIT INSPIRATION

Amande

Made with ALMOND INSPIRATION

TIRAMISU

Made with Bahibé 46%

Valentine's Plated Dessert

Made with Bahibé 46%

Brooknie

Made with BLOND ORELYS 35%

Crêpe Prali-Suzette

Made with 60% HAZELNUT

GUANAJA Feather Biscuit

Made with Guanaja 70%

Kisselo Dessert

Made with Opalys 33%

Lifting the veil

Made with Nyangbo 68%

CHOCOLATE TRATA AND CREAMY GANACHE

Made with Nyangbo 68%

Ephemeral Aureoles

Made with Nyangbo 68%

Chocolate Shoots

Made with Nyangbo 68%

Bali Kecak 68%

Made with Nyangbo 68%

Strawberry Pistachio Plated Dessert

Made with 42% PISTACHIO

“Banjar” Crémeux with Tropical Fruits & Almond Crunch

Made with Nyangbo 68%

LES FEUILLES

Made with Nyangbo 68%

ORIGAMI

Made with GUANAJA 70% Baking Bag

SURPRISE EGGS

Made with Opalys 33%

Chocolate Custard Cake

Made with SATILIA DARK 62%

CASHEW PUDDING

Made with SATILIA DARK 62%

COCOA POD

Made with YUZU INSPIRATION

Abstract Ornament

CHRISTMAS PEARLS

PIÑATA

Made with Caraïbe 66%

DOS ENAMORADOS

Made with Illanka 63%

MARGOT

Made with Azélia 35%

BOUCHÉES D'AMOUR

Made with ALMOND INSPIRATION

PINK RHUBARB

Made with STRAWBERRY INSPIRATION

12 steps

FRIMOUSSE

Made with STRAWBERRY INSPIRATION

BUNNY

Made with DARK CHOCOLATE CRUNCHY PEARLS

BLOOM

Made with Caraïbe 66%

RASPBERRY VALENTINE

Made with RASPBERRY INSPIRATION

MIRELYS

Made with BLOND ORELYS 35%

TEETERING NEST

Made with Guanaja 70%

CELESTICAL STRAWBERRIES

Made with ALMOND INSPIRATION

RASPBERRY INSPIRATION SYMPHONY

Made with STRAWBERRY INSPIRATION

RASPBERRY INSPIRATION COCOA POD WITH MENDIANTS

Made with RASPBERRY INSPIRATION

RASPBERRY INSPIRATION FLOWER

Made with RASPBERRY INSPIRATION

PAINTED ROSES DESSERT

Made with RASPBERRY INSPIRATION

Chocolate Beet Cake with Hibiscus

Made with Alpaco 66%

Raspberry Moon

Made with RASPBERRY INSPIRATION

Summer Opalys & Berries

Made with Opalys 33%

NOROHY OVEN-ROASTED PEACHES WITH SWEET ALMOND ICE CREAM

Chocolate Terrarium

Snowflake Profiteroles

Made with Oriado 60%

BAUBLES

Made with YUZU INSPIRATION

KALY PEAR

Made with Waina 35%

TURRÓN TREE

Made with Azélia 35%

PRISTINE TRAIL

Made with Opalys 33%

CUATRO LECHES

Made with Ivoire 35%

CHOCOLATE CHESS PIE WITH MINT

Made with Guanaja 70%

COFFEE AND LEMON

Made with Jivara 40%

CHOCOLATE CROISSANT BREAD PUDDING

Made with Extra Bitter 61%

Floris

Made with Tanariva 33%

Guanaja 70% Frozen Egg

Made with Guanaja 70%

Bahibe Pecan Dessert

Made with BAHIBÉ 46%

Red Berry Pavlova

Made with RASPBERRY INSPIRATION

Quintessence

STRAWBERRY ORBIT

Made with OPALYS 33%

Chocolate Mousse

Made with EQUATORIALE DARK 55%

NORANA

Made with Waina 35%

Provencal Garden

Made with YUZU INSPIRATION

Yuzu Sesame

Made with YUZU INSPIRATION

Vegan Amatika Chocolate, Almond and Haskap berry

Made with Amatika 46%

AMATIKA PUDDING WITH COCONUT, ALMOND, JASMINE, AND MATCHA

Made with Amatika 46%

Tangerika

Made with Amatika 46%

NYC BY NIGHT

Made with BLOND DULCEY 32%

WAINA 35% White Waves

Made with Waina 35%

Illanka Chocolate Wave

Made with Illanka 63%

Bonbons & Confections

Azélia Bar

Made with Azélia 35%

Pupille Bonbon with Guanaja 70%

Made with Guanaja 70%

Intense Nyangbo

Made with Nyangbo 68%

PASSION FRUIT BONBONS

Made with Jivara 40%

PASSION BAHIBÉ BONBON

Made with PASSION FRUIT INSPIRATION

ILLANKA Nougat Marshmallow Bars

Made with Illanka 63%

Almond & Oat Vegan Bonbons

Made with ALMOND INSPIRATION

Strawberry Inspiration Malt Balls

Made with STRAWBERRY INSPIRATION

Lumière

Made with ALMOND INSPIRATION

NYANGBO Bonbons

Made with Nyangbo 68%

SUPER BAR

Made with PASSION FRUIT INSPIRATION

MALINKO YUZU

Made with YUZU INSPIRATION

Bountiful Bar

Made with PASSION FRUIT INSPIRATION

Paô di passion bar (Dairy free)

Made with ITAKUJA 55%

ITAKUJA CHOCOLATE DROPLETS

Made with ITAKUJA 55%

RASPBERRY INSPIRATION MALINKO

Made with RASPBERRY INSPIRATION

KALAMANSI AND VANILLA BEAN BONBON

Made with Ivoire 35%

GUANAJA CARAMELS

Made with Guanaja 70%

Amatika

PISTACHIO TOFFEE

Pimms Cup Dome Bonbon

Made with Caraïbe 66%

NA NA Bonbons

Made with Nyangbo 68%

LOVE COCONUT BAR

Made with RASPBERRY INSPIRATION

Seaweed Sesame Bonbon

Made with Caraïbe 66%

Gluten Free

Caramel Apple Waffle

Made with Caramélia 36%

Opalys St. Honoré

Made with Opalys 33%

Ma Ma Ma !!!

Made with Macaé 62%

Capados Tartlets

Made with Nyangbo 68%

Guanaja Chocolate Cake (Gluten-free)

Made with GUANAJA 70%

Entremets & Cheesecakes

ORIADO PEAR MEXICAN VANILLA

Made with Oriado 60%

Cranberry Cube

Made with Andoa Dark 70%

Bahibé Entremets

Made with Bahibé 46%

Entremet Tainori

Made with Taïnori 64%

Caramilk

Made with Orizaba 39%

Ghana Dessert

Made with Nyangbo 68%

Raspberry Illanka Tart

Made with Illanka 63%

VISAYAS

Made with BLOND ORELYS 35%

STRAWBERRY ROULADE

Made with 42% PISTACHIO

ORELYS® Petit Gâteau

Made with BLOND ORELYS 35%

Yvonne Petits Gâteaux

Made with BLOND ORELYS 35%

PORT ROYAL

Made with BLOND ORELYS 35%

STRAWBERRY FILO

Made with STRAWBERRY INSPIRATION

PASSION FRUIT FILO

Made with PASSION FRUIT INSPIRATION

TROPICAL INSPIRATION

Made with PASSION FRUIT INSPIRATION

AZÉLIA ENTREMET

Made with Azélia 35%

CHOCOLATE CHIP BANANA CAKE, ANDOA COCONUT GIANDUJA

Made with DARK CHOCOLATE CHIPS 52%

AZÉLIA, PEAR AND BUCKWHEAT

Made with Azélia 35%

RED TART

Made with STRAWBERRY INSPIRATION

HALO CAKE

Made with PASSION FRUIT INSPIRATION

Strawberry Fields

Made with STRAWBERRY INSPIRATION

BLACK FOREST TART

Made with Bahibé 46%

Valentine's Entremets

Made with Opalys 33%

Baba in Red and White

Made with Opalys 33%

Balinese Elixir

Made with Sakanti Bali 68%

PICADO

Made with Jivara 40%

S’MORE

Made with SATILIA DARK 62%

Marcona

Made with PASSION FRUIT INSPIRATION

YUZU Symphony

Made with YUZU INSPIRATION

YUZU INSPIRATION FILO

Made with YUZU INSPIRATION

PLAYTIME

Made with Opalys 33%

RASPBERRY INSPIRATION FILO

Made with RASPBERRY INSPIRATION

Chocolate & Espresso Cream Hazelnut Crunch

Made with Jivara 40%

London Fog

Made with Bahibé 46%

BANANA COCONUT TWINKIE

Made with IVOIRE 35% Baking Bag

IN THE SNOW

Made with KIDAVOA 50%

BABA FRACAS

Made with ALMOND INSPIRATION

BALINESE ELIXIR

Made with Nyangbo 68%

CARROT CAKE

Scarlett Entremet

Made with Taïnori 64%

Tuttle Cheesecake

Made with SATILIA DARK 62%

Cococuja

Made with PASSION FRUIT INSPIRATION

Ice Cream and Sorbet

Gianduja Budino, Fior di Latte Gelato

Made with Extra Bitter 61%

Caramélia Ice Cream, Caramel Sauce & Caramélia Crunchy Pearls

Made with Caramélia 36%

Orange-Caramel Guanaja Ice Cream Bars

Made with Guanaja 70%

Frosted Guanaja Truffles

Made with Guanaja 70%

P125 Coeur de Guanaja Ice-Cream

Made with P125 CŒUR DE GUANAJA

ALMOND INSPIRATION SWIRL ICE CREAM RECIPE

Made with ALMOND INSPIRATION

Marbled Tropical Dulcey Ice Cream Bars

Made with BLOND DULCEY 32%

ICED HAZELNUT MOUSSE

YUZU ICE CREAM BAR

Made with YUZU INSPIRATION

HINA

RASPBERRY INSPIRATION ICE CREAM BAR

Made with RASPBERRY INSPIRATION

NOROHY CRUNCHY HAZELNUT & VANILLA POPSICLES

VANILLA FROZEN MERINGUE

Mint Chocolate Ice Cream

Made with Nyangbo 68%

Chocolate Hazelnut Ice Cream

Made with GIANDUJA

P125 Cœur de Guanaja fudgesicle

Made with P125 CŒUR DE GUANAJA

Apricot Opalys Sorbet

Made with OPALYS 33%

Raspberry White Chocolate Ice Cream

Made with OPALYS 33%

Yule log

Madeira Yule Log

Made with BLOND DULCEY 32%

GALAXY YULE LOG

Made with Bahibé 46%

CHOCOCO YULE LOG

Made with Illanka 63%

ALMENDARINA

Made with ALMOND INSPIRATION

BOREAS

Made with Manjari 64%

TIRAMISU YULE LOG

Made with BLOND DULCEY 32%

RIS YULE LOG

Made with Tanariva 33%

VANILLA ROULADE

Made with NOROHY Madagascar Vanilla Beans 125g

Olaff Yule Log

Made with 50% ALMOND HAZELNUT

10 steps

BOURBON PECAN YULE LOG

Made with BLOND ORELYS 35%

Travel cakes

Praliné Black Sesame Seed

Made with ALMOND PASTE 55%

P125 Coeur de Guanaja Cake

Made with P125 CŒUR DE GUANAJA

Chocolate Cake

Made with Aranguani 72%

Extra Chocolate Layer Cake

Made with Caraïbe 66%

DAINTY CAKES

Made with ALMOND INSPIRATION

ANDOA CHOCOLATE FINANCIER

Made with Andoa Dark 70%

ORELYS 35% COCONUT GÂTEAU

Made with BLOND ORELYS 35%

YUZU SILLON

Made with PASSION FRUIT INSPIRATION

YUZU TEA CAKE

Made with YUZU INSPIRATION

YUZU SUDO

Made with YUZU INSPIRATION

RASPBERRY INSPIRATION SUDO

Made with RASPBERRY INSPIRATION

Double Chocolate Campfire Cookies

Made with Guanaja 70%

Yuzu Travel Cake

Made with YUZU INSPIRATION

Devil's Food Cake

Made with DARK CHOCOLATE CHIPS 60%

Atoti Finger

Made with Jivara 40%

Ezana

Teatime and Viennoiseries

Chocolate Chip Donuts

Made with DARK CHOCOLATE CHIPS 60%

Cocoa Chocolate Sacher Sponge Biscuit

Made with COCOA POWDER

PASSION SILLON

Made with PASSION FRUIT INSPIRATION

STRAWBERRY SILLON

Made with STRAWBERRY INSPIRATION

STRAWBERRY SILLON

Made with STRAWBERRY INSPIRATION

Brioche with Passion Fruit Inspiration Cheesecake

Made with PASSION FRUIT INSPIRATION

Dark Chocolate Macarons

Made with Caraïbe 66%

Torontoast

Made with Orizaba 39%

Waffleton

Made with STRAWBERRY INSPIRATION

Orelys, Pistachio and Clementine Choux

Made with 42% PISTACHIO

DULCEY TEATIME SPREAD

Made with BLOND DULCEY 32%

yuzu florentines

Made with YUZU INSPIRATION

THE 5 ELEMENTS

Made with Opalys 33%

Mango Passion Vegan Croissant Twist

Made with PASSION FRUIT INSPIRATION

Strawberry Vegan Croissant Twist

Made with STRAWBERRY INSPIRATION

Strawberry sable

Made with STRAWBERRY INSPIRATION

RASPBERRY INSPIRATION SILLON

Made with STRAWBERRY INSPIRATION

Chocolate Salted Cookie

Made with KIDAVOA 50%

Happy Hour Cream Puffs

Made with Opalys 33%

PASSION FRUIT TAHINI THUMBPRINT

Made with PASSION FRUIT INSPIRATION

HAZELNUT, PASSION FRUIT, WHITE CHOCOLATE LAYER CAKE

Made with PASSION FRUIT INSPIRATION

MANGO PASSION VEGAN CROISSANT TWIST

Made with PASSION FRUIT INSPIRATION

Valrhona Chocolate Chip Cookies

Plant-Based Amatika Passion Fruit Cruffin

Made with Amatika 46%

Dairy Free

Bali waves

Made with Nyangbo 68%

INTO THE SUNSET

Made with ALMOND INSPIRATION

Beet red (DAIRY FREE)

Made with PASSION FRUIT INSPIRATION

bahama mama (DAIRY FREE)

Made with PASSION FRUIT INSPIRATION

Verde nature (Dairy free)

Made with ALMOND INSPIRATION

TROPIC of CAPRICORN (DAIRY FREE)

Made with PASSION FRUIT INSPIRATION

Illanka Intense Ice Cream Cup

Made with Illanka 63%

DY-NO-MITE BAR

Made with Guanaja 70%

ORIGAMI TRAVEL CAKE

Made with STRAWBERRY INSPIRATION

Vegan “Milk Chocolate” Lava Cakes

Made with Amatika 46%

Event Recipes

Amatika Travel Cake

Event Recipes

Manjari Sichuan Chocolate Bar

Made with MANJARI 64%

Event Recipes

NOROHY Vanilla Old Fashioned

Event Recipes

NOROHY Vanilla Snack