All Our Recipes

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 Sakanti Bali 68%

CHOCOLATE TRATA AND CREAMY GANACHE

Made with Sakanti Bali 68%

Ephemeral Aureoles

Made with Sakanti Bali 68%

Chocolate Shoots

Made with Sakanti Bali 68%

Bali Kecak 68%

Made with Sakanti Bali 68%

Strawberry Pistachio Plated Dessert

Made with 42% PISTACHIO

“Banjar” Crémeux with Tropical Fruits & Almond Crunch

Made with Sakanti Bali 68%

LES FEUILLES

Made with Sakanti Bali 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

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%

NYC BY NIGHT

Made with BLOND DULCEY 32%

WAINA 35% White Waves

Made with Waina 35%

Illanka Chocolate Wave

Made with Illanka 63%

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%

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

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%

Bali waves

Made with Sakanti Bali 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