All Our Recipes

AMATIKA 35% AND 46% ESSENTIALS

Made with Amatika White 35%

HUKAMBI 53% ESSENTIALS

Made with Hukambi 53 %

Hazelnut and Praline Paris-Brest Macaron

Made with Opalys 33%

Winter Veil

Made with Amatika White 35%

Cabosse au cafe

Made with Azélia 35%

Invierno in Toscana

Made with BLOND DULCEY 35%

VANILLA AND BLACKCURRANT PAVLOVA

Made with Organic Bourbon Vanilla Extract

VANILLA ECLAIR

Made with VANIFUSION - ORGANIC MADAGASCAR VANILLA BEANS PASTE

Chocolate pot de creme

Made with Caraïbe 66%

Chocolate Praline Mille Pie

Made with 60% HAZELNUT

Strawberry Shortcake

Made with STRAWBERRY INSPIRATION

NUTTY APRICOT

Made with GIANDUJA

MALTO

Made with CARAMÉLIA 36% Baking Bag

Passionfruit Olive Oil GF & VG

Limone and Fragola Mandorla

Made with VANIFUSION - ORGANIC MADAGASCAR VANILLA BEANS PASTE

BLACK FOREST ECLAIR

Made with Manjari 64%

Chocolate Bombe

Made with Manjari 64%

Alpaco Hot Chocolate Mousse

Made with PROESPUMA HOT

Araguani Mousse

Made with VEGETAL GELLING AGENT

RASPBERRY WHITE CHOCOLATE TWIST

Made with Ivoire 35%

CINNAMON APPLE

Made with Azélia 35%

VICTORIA PINEAPPLE WITH ZESTY LIME GRANOLA & VANILLA

Made with NOROHY Madagascar Vanilla Beans 125g

NYMPHEA VEGAN DESSERT

Made with RASPBERRY INSPIRATION

CHOCOLATE MOUSSE WITH BANANA AND MISO

Made with VEGAN MOUSSE GELATIN

VANILLA MILLEFEUILLE

Made with NOROHY Madagascar Vanilla Beans 125g

Vanilla Cups

Barber Kit

Made with Opalys 33%

Hammered-Effect Chocolate Egg

Made with Caraïbe 66%

ORELYS AND PEACH DESSERT WITH COCOA NIB BRETON SHORTBREAD

Made with BLOND ORELYS 35%

STRAWBERRY HIBISCUS DESSERT

Made with STRAWBERRY INSPIRATION

My Sunny Valentine

Made with Opalys 33%

Timy

Made with Opalys 33%

Muchi

Made with Opalys 33%

Rhuba

Made with STRAWBERRY INSPIRATION

Drako Chocolate Eggs

Made with Azélia 35%

Hutt Chocolate Easter Eggs

Made with Andoa Milk 39%

Pear & Vanilla Soufflé

Made with VANIFUSION - ORGANIC MADAGASCAR VANILLA BEANS PASTE

Cocoa Choux

Made with MANJARI 64%

Tangerika

Made with Amatika 46%

AMATIKA PUDDING WITH COCONUT, ALMOND, JASMINE, AND MATCHA

Made with Amatika 46%

Vegan Amatika Chocolate, Almond and Haskap berry

Made with Amatika 46%

Yuzu Sesame

Made with YUZU INSPIRATION

Provencal Garden

Made with YUZU INSPIRATION

NORANA

Made with VANIFUSION - ORGANIC MADAGASCAR VANILLA BEANS PASTE

Chocolate Mousse

Made with EQUATORIALE DARK 55%

STRAWBERRY ORBIT

Made with TULAKALUM 75%

Quintessence

Red Berry Pavlova

Made with RASPBERRY INSPIRATION

Bahibe Pecan Dessert

Made with BAHIBÉ 46%

Guanaja 70% Frozen Egg

Made with Guanaja 70%

BLANCMANGE with Vanilla, REDBERRIES & CANDIED RHUBARB

Made with NOROHY Madagascar Vanilla Beans 125g

Coconut & Passion Fruit Milk Chocolate Mousse

Amatika, Coconut & Hazelnut

Floris

Made with Tanariva 33%

CHOCOLATE CROISSANT BREAD PUDDING

Made with Extra Bitter 61%

COFFEE AND LEMON

Made with Jivara 40%

CHOCOLATE CHESS PIE WITH MINT

Made with Guanaja 70%

CUATRO LECHES

Made with Ivoire 35%

PRISTINE TRAIL

Made with Opalys 33%

TURRÓN TREE

Made with Azélia 35%

KALY PEAR

Made with Waina 35%

BAUBLES

Made with YUZU INSPIRATION

Snowflake Profiteroles

Made with Oriado 60%

Chocolate Terrarium

NOROHY OVEN-ROASTED PEACHES WITH SWEET ALMOND ICE CREAM

Made with NOROHY Madagascar Vanilla Beans 125g

Summer Opalys & Berries

Made with Opalys 33%

Raspberry Moon

Made with RASPBERRY INSPIRATION

Chocolate Beet Cake with Hibiscus

Made with Alpaco 66%

PAINTED ROSES DESSERT

Made with RASPBERRY INSPIRATION

RASPBERRY INSPIRATION FLOWER

Made with RASPBERRY INSPIRATION

RASPBERRY INSPIRATION COCOA POD WITH MENDIANTS

Made with RASPBERRY INSPIRATION

RASPBERRY INSPIRATION SYMPHONY

Made with STRAWBERRY INSPIRATION

CELESTICAL STRAWBERRIES

Made with ALMOND INSPIRATION

TEETERING NEST

Made with Guanaja 70%

MIRELYS

Made with BLOND ORELYS 35%

RASPBERRY VALENTINE

Made with RASPBERRY INSPIRATION

BLOOM

Made with Caraïbe 66%

BUNNY

Made with DARK CHOCOLATE CRUNCHY PEARLS

FRIMOUSSE

Made with STRAWBERRY INSPIRATION

PINK RHUBARB

Made with STRAWBERRY INSPIRATION

BOUCHÉES D'AMOUR

Made with ALMOND INSPIRATION

MARGOT

Made with Azélia 35%

DOS ENAMORADOS

Made with Illanka 63%

PIÑATA

Made with Caraïbe 66%

CHRISTMAS PEARLS

Abstract Ornament

COCOA POD

Made with YUZU INSPIRATION

CASHEW PUDDING

Made with SATILIA DARK 62%

Chocolate Custard Cake

Made with SATILIA DARK 62%

ORIGAMI

Made with GUANAJA 70% Baking Bag

LES FEUILLES

Made with Nyangbo 68%

“Banjar” Crémeux with Tropical Fruits & Almond Crunch

Made with Nyangbo 68%

NYC BY NIGHT

Made with BLOND DULCEY 35%

Strawberry Pistachio Plated Dessert

Made with 42% PISTACHIO

Bali Kecak 68%

Made with Nyangbo 68%

Chocolate Shoots

Made with Nyangbo 68%

Ephemeral Aureoles

Made with Nyangbo 68%

CHOCOLATE TRATA AND CREAMY GANACHE

Made with Nyangbo 68%

Lifting the veil

Made with Nyangbo 68%

Kisselo Dessert

Made with Opalys 33%

GUANAJA Feather Biscuit

Made with Guanaja 70%

Crêpe Prali-Suzette

Made with 60% HAZELNUT

Brooknie

Made with BLOND ORELYS 35%

Valentine's Plated Dessert

Made with Bahibé 46%

TIRAMISU

Made with Bahibé 46%

Amande

Made with ALMOND INSPIRATION

Arbequina

Made with PASSION FRUIT INSPIRATION

STRAWBERRY INSPIRATION semifreddo

Made with STRAWBERRY INSPIRATION

CRYSTAL CLEAR ATTITUDE

Made with PASSION FRUIT INSPIRATION

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

Made with PASSION FRUIT INSPIRATION

The Coconut

Made with PASSION FRUIT INSPIRATION

COFFEE CRUNCH

Made with Bahibé 46%

WAINA POT DE CRÈME

Made with Waina 35%

Apple & Fennel Waffle

Made with 60% HAZELNUT

SPIRALIS

Made with ALMOND INSPIRATION

FERRA EGG RECIPE

Made with ALMOND INSPIRATION

PASSION PÊLE-MÊLE

Made with PASSION FRUIT INSPIRATION

OPPOSITES ATTRACT

Made with Opalys 33%

Sticky Toffee Pudding

Made with BLOND ORELYS 35%

ZINZLI PLATED DESSERT

Made with BLOND ORELYS 35%

GUANAJA Crescent Tartlet

Made with Guanaja 70%

WAINA YOGURT CITRON

Made with Waina 35%

ITAKUJA SUSPENSION

Made with ITAKUJA 55%

Banana Cream Pie

Made with Opalys 33%

P125 Chocolate Soufflé

Made with P125 CŒUR DE GUANAJA

Dulcey and Exotic Marmalade Panna Cotta

Made with BLOND DULCEY 35%

Dominican Transparence

Made with Bahibé 46%

Coconut Raspberry Transparence

Made with Manjari 64%

Strawberry Shortcake

Made with BLOND DULCEY 35%

Caramelia Apple Toffee

Made with Caramélia 36%

P125 Panna Cotta

Made with P125 CŒUR DE GUANAJA

Illanka Chocolate Wave

Made with Illanka 63%

WAINA 35% White Waves

Made with Waina 35%

IVOIRE 35% Kisselo

Made with Ivoire 35%

Guanaja Chocolate Cake (Gluten-free)

Made with GUANAJA 70%

Capados Tartlets

Made with Nyangbo 68%

Ma Ma Ma !!!

Made with Macaé 62%

Opalys St. Honoré

Made with Opalys 33%

Caramel Apple Waffle

Made with Caramélia 36%

ARMANDII BAR

Made with Organic Bourbon Vanilla Extract

STOLEN HEART

Made with Hukambi 53 %

SAKAMBI

Made with Hukambi 53 %

ILLANKA BEET ENTREMETS

Made with Illanka 63%

ATACAMA PÂQUES

Made with Jivara 40%

COCONUT PASSION FRUIT DESSERT

Made with PASSION FRUIT INSPIRATION

TROPICAL CROWN

Made with 60% ALMOND

PEACH, DULCE DE LECHE & BUCKWHEAT HONEY ENTREMETS

Made with BLOND DULCEY 35%

CHOCOLATE CARAMEL EASTER EGG

Made with ORIADO 60%

Cococuja

Made with PASSION FRUIT INSPIRATION

Tuttle Cheesecake

Made with SATILIA DARK 62%

Scarlett Entremet

Made with Taïnori 64%

CARROT CAKE

BALINESE ELIXIR

Made with Nyangbo 68%

BABA FRACAS

Made with ALMOND INSPIRATION

IN THE SNOW

Made with KIDAVOA 50%

BANANA COCONUT TWINKIE

Made with IVOIRE 35% Baking Bag

London Fog

Made with Bahibé 46%

Chocolate & Espresso Cream Hazelnut Crunch

Made with Jivara 40%

RASPBERRY INSPIRATION FILO

Made with RASPBERRY INSPIRATION

PLAYTIME

Made with Opalys 33%

YUZU INSPIRATION FILO

Made with YUZU INSPIRATION

YUZU Symphony

Made with YUZU INSPIRATION

Marcona

Made with PASSION FRUIT INSPIRATION

S’MORE

Made with SATILIA DARK 62%

PICADO

Made with Jivara 40%

Balinese Elixir

Made with Sakanti Bali 68%

Baba in Red and White

Made with Opalys 33%

Valentine's Entremets

Made with Opalys 33%

BLACK FOREST TART

Made with Bahibé 46%

Strawberry Fields

Made with STRAWBERRY INSPIRATION

HALO CAKE

Made with PASSION FRUIT INSPIRATION

RED TART

Made with STRAWBERRY INSPIRATION

AZÉLIA, PEAR AND BUCKWHEAT

Made with Azélia 35%

CHOCOLATE CHIP BANANA CAKE, ANDOA COCONUT GIANDUJA

Made with DARK CHOCOLATE CHIPS 52%

AZÉLIA ENTREMET

Made with Azélia 35%

TROPICAL INSPIRATION

Made with PASSION FRUIT INSPIRATION

PASSION FRUIT FILO

Made with PASSION FRUIT INSPIRATION

STRAWBERRY FILO

Made with STRAWBERRY INSPIRATION

PORT ROYAL

Made with BLOND ORELYS 35%

Yvonne Petits Gâteaux

Made with BLOND ORELYS 35%

ORELYS® Petit Gâteau

Made with BLOND ORELYS 35%

STRAWBERRY ROULADE

Made with 42% PISTACHIO

VISAYAS

Made with BLOND ORELYS 35%

Raspberry Illanka Tart

Made with Illanka 63%

Ghana Dessert

Made with Nyangbo 68%

Caramilk

Made with Orizaba 39%

Entremet Tainori

Made with Taïnori 64%

Bahibé Entremets

Made with Bahibé 46%

Cranberry Cube

Made with Andoa Dark 70%

ORIADO PEAR MEXICAN VANILLA

Made with Oriado 60%

PAMPO

Made with Hukambi 53 %

Almond Serenity Yule Log

Made with ALMOND INSPIRATION

FOREST YULE LOG

Made with 50% PECAN

BOURBON PECAN YULE LOG

Made with BLOND ORELYS 35%

Olaff Yule Log

Made with 50% ALMOND HAZELNUT

VANILLA ROULADE

Made with NOROHY Madagascar Vanilla Beans 125g

RIS YULE LOG

Made with Tanariva 33%

TIRAMISU YULE LOG

Made with BLOND DULCEY 35%

BOREAS

Made with Manjari 64%

ALMENDARINA

Made with ALMOND INSPIRATION

CHOCOCO YULE LOG

Made with Illanka 63%

GALAXY YULE LOG

Made with Bahibé 46%

Madeira Yule Log

Made with BLOND DULCEY 35%

Chocolate Wafer Biscuit

Made with MALTOSEC

ORELYS CHIDO DESSERT

Made with BLOND ORELYS 35%

TROPICAL BRIOCHE WITH GROUND NYANGBO 68%

Made with Nyangbo 68% Ground Chocolate

MILLIONAIRE’S SHORTBREAD

Made with Nyangbo 68% Ground Chocolate

CHOCOLATE GALETTE DES ROIS

Made with Caraïbe 66%

PANETTONE CLASSICO

Made with NOROHY Madagascar Vanilla Beans 125g

Plant-Based Amatika Passion Fruit Cruffin

Made with Amatika 46%

NOROHY Vanilla Snack

Valrhona Chocolate Chip Cookies

MANGO PASSION VEGAN CROISSANT TWIST

Made with PASSION FRUIT INSPIRATION

HAZELNUT, PASSION FRUIT, WHITE CHOCOLATE LAYER CAKE

Made with PASSION FRUIT INSPIRATION

PASSION FRUIT TAHINI THUMBPRINT

Made with PASSION FRUIT INSPIRATION

Happy Hour Cream Puffs

Made with Opalys 33%

Chocolate Salted Cookie

Made with KIDAVOA 50%

RASPBERRY INSPIRATION SILLON

Made with STRAWBERRY INSPIRATION

Strawberry sable

Made with STRAWBERRY INSPIRATION

Strawberry Vegan Croissant Twist

Made with STRAWBERRY INSPIRATION

Mango Passion Vegan Croissant Twist

Made with PASSION FRUIT INSPIRATION

THE 5 ELEMENTS

Made with Opalys 33%

yuzu florentines

Made with YUZU INSPIRATION

DULCEY TEATIME SPREAD

Made with BLOND DULCEY 35%

Orelys, Pistachio and Clementine Choux

Made with 42% PISTACHIO

Waffleton

Made with STRAWBERRY INSPIRATION

Torontoast

Made with Orizaba 39%

Dark Chocolate Macarons

Made with Caraïbe 66%

Brioche with Passion Fruit Inspiration Cheesecake

Made with PASSION FRUIT INSPIRATION

STRAWBERRY SILLON

Made with STRAWBERRY INSPIRATION

STRAWBERRY SILLON

Made with STRAWBERRY INSPIRATION

PASSION SILLON

Made with PASSION FRUIT INSPIRATION

Cocoa Chocolate Sacher Sponge Biscuit

Made with COCOA POWDER

Chocolate Chip Donuts

Made with DARK CHOCOLATE CHIPS 60%

Dulcey Whirl

Made with DULCEY 35% Baking Bag

Butternut fondants with Manjari centres

Made with MANJARI 64% Baking Bag

Komuntu Blackberry Cookie

Made with KOMUNTU 80% Baking Bag

Manjari 64% plant-based macarons

Made with MANJARI 64%

Yuzu Inspiration plant-based macarons

Made with YUZU INSPIRATION

Paris-Brest revisited

Made with Smooth 50% Nutty Almond and Hazelnut Praliné

The Indulgence Egg

Made with Oriado 60%

Marshmallow Baby Bears

Made with GUANAJA 70%

Guanaja 70% Chocolate Cake

Made with GUANAJA 70%

Mango Praliné Galette

Made with 50% CRUNCHY ALMOND HAZELNUT

A Thousand and One Layers of Indulgence

Made with Azélia 35%

HALLOWEEN SNACK

Made with DULCEY 35%

Toffee Apple Lollipops

Made with STRAWBERRY INSPIRATION

Gingerbread Style Cake

Made with Oriado 60%

Chocolate Breakfast Bowl

Made with Oriado 60%

DULCEY COFFEE AND TANGERINE YULE LOG

Made with DULCEY 35%

CARAMÉLIA APPLE AND CARAMEL CORN TART

Made with CARAMÉLIA 36% Baking Bag

DULCEY 35% TIRAMISU

Made with DULCEY 35%

CARAMÉLIA BANANA BREAD

Made with CARAMÉLIA 36% Baking Bag

Incas Mini Cakes

Made with Caraïbe 66%

Pear Tarte Tatin with Caraïbe

Made with Caraïbe 66%

VANILLA & STRAWBERRY SAINT HONORÉ TART

Made with STRAWBERRY INSPIRATION

VALRHONA CHOCOLATE CAKE POP

Made with Guanaja 70%

ALBERIC AND ANTOINETTE

Made with Komuntu 80%

MUNTU

Made with Komuntu 80%

KAMÉLIA

Made with Komuntu 80%

KOMANA BONBONS

Made with Komuntu 80%