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 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

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%

BLANCMANGE with Vanilla, REDBERRIES & CANDIED RHUBARB

Guanaja 70% Frozen Egg

Made with Guanaja 70%

Bahibe Pecan Dessert

Made with BAHIBÉ 46%

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%

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%

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%

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%

Amatika Travel Cake

Manjari Sichuan Chocolate Bar

Made with MANJARI 64%

NOROHY Vanilla Old Fashioned

NOROHY Vanilla Snack