Sesame Choco

Made from only two ingredients: white raw organic sesame seeds and chocolate. Just melt them for 30-40 seconds in microwave (I hate doing this) and mix together with spoon and put in freezer until it is harden and cut.

Lingots au chocolat

I may say this is the best chocolate cakes I ever baked so far. Very happy with the result. It is shinny inside. Added Cabernet Sauvignon and Rum and it is melted in the mouth. It is bitter sweet, thanks to the cocoa powder which gives as lightly bitter taste to this wonderful art!! Ingredients: Italian…

Brownies Prisiens

This is different with American type Brownies. Lots of alcohol. I used Cointreau which matches very well with chocolate. I did experimenting using different types of organic flour and even replacing some butter with avocado. Ingredients: Italian Couverture Chocolate, unsalted butter, organic milk, kampong eggs, organic cake flour, organic oatmeal flour, organic quinoa flour, walnuts,…

Organic Oatmeal Brownies

I experimented making gluten free brownies using organic oatmeal and it turned out great. No baking powder and using eggs with organic feed.

Chocolate Fig Fudge – Vegan and Raw

My third Raw & Vegan experiment using dried figs, cashew butter, coconut butter, cacao power and vanilla powder. This tastes great and does not do harm to your body. No sugar added, not-baked. Figs helps lower high blood pressure, a good source of dietary fiber to lower cholesterol and aid in weight loss. The study…

Mousse au chocolat

A cold desert that are hardened using fat (butter, cacao butter etc) rather than eggs like in the case of crème renversée au caramel or gelatin in Bavarois. A mousse is a prepared food that incorporates air bubbles to give it a light and airy texture. It can range from light and fluffy to creamy and…


Another signature cookies from L’Amande. Originated from Polish recipe. I find particularly noteworthy about these little chocolate morsels is the texture of the finished cookies. It is very light and fragile, so if you only bite in halfway, the cookie tends to crumble.