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…

Raw Chocolate – Raw and Vegan


Really love these chocolates… Ingredients: organic coconut oil, natural maple syrup, Vahrona cacao powder, organic Maca powder.

Rochers Coco


Simple Meringue dessert with peanuts. Meringue is often associated with Swiss, Italian and French cuisine, made from whipped egg whites and sugar. Sometimes an acid such as cream of tartar or a small amount of vinegar is added. A binding agent such as cornstarch or gelatin may also be added. The key to the formation…

Nougat de Montélimar


Made during my five-day schooling at Tsuji Institute of Patisserie in Osaka, Japan from Aug 18th – 22nd 2014. A chewy bar filled with the heady taste of honey and the crunch of roasted pistachios, almonds and hazelnuts. Originally from South of France. In France, there are two kinds of nougat: Nougat de Montélimar, which is…

Caramels Mous


Made during my five-day schooling at Tsuji Institute of Patisserie in Osaka, Japan from Aug 18th – 22nd 2014. Really love these soft caramel candy with a scent of real vanilla. The temperature is very important. 

Pralines


Made during my five-day schooling at Tsuji Institute of Patisserie in Osaka, Japan from Aug 18th – 22nd 2014. What I have learnt is that the colour of sugar coating will depend on time and temperature. The white coating will give you sweater taste while the brownish colour will give you a slightly bitter sweet…