All Our Recipes

Professional

Muntu

Made with Komuntu 80% - the 100 Year Anniversary chocolate

13 steps

Professional

Komana

Made with Komuntu 80% - the 100 Year Anniversary chocolate

5 steps

Gourmet

Ipheya pear and chocolate dessert

Made with Cooking Range Komuntu 80% dark chocolate

8 steps

Gourmet

Caraïbe choux buns with praliné center

Made with Cooking Range Caraïbe 66% dark chocolate

3 steps

Gourmet

Raspberry Jivara Tart

Made with Cooking Range Jivara 40% Milk Chocolate

4 steps

Gourmet

Guanaja & Jivara chocolate duo Half-Spheres

Made with Cooking Range Guanaja 70% dark chocolate

4 steps

Gourmet

Citrus granité & Ivoire

Made with Cooking Range Ivoire 35% white chocolate

3 steps

Gourmet

Guanaja, pear and cookie

Made with Cooking Range Guanaja 70% dark chocolate

5 steps

Gourmet

Financier-style citrus & Ivoire

Made with Cooking Range Ivoire 35% white chocolate

3 steps

Gourmet

Chocolate crispy cereal cake

Made with Cooking Range Komuntu 80% dark chocolate

4 steps

Gourmet

Breton shortbread cookies with chocolate center

Made with Cooking Range Komuntu 80% dark chocolate

2 steps

Gourmet

Caramelised chocolate cookies

Made with Cooking Range Komuntu 80% dark chocolate

2 steps

Gourmet

Chocolate brownie and black currant tart

Made with Cooking Range Komuntu 80% dark chocolate

5 steps

Gourmet

Vanilla-chocolate dessert

Made with Cooking Range Komuntu 80% dark chocolate

4 steps

Professional

Kamélia

Made with Komuntu 80% - the 100 Year Anniversary chocolate

15 steps

Professional

Alberic and Antoinette

Made with Komuntu 80% - the 100 Year Anniversary chocolate

6 steps

Professional

Avola Valentine’S Day Decoration

Made with Opalys 33%

5 steps

Professional

STOLEN KISS

Made with Raspberry Inspiration

5 steps

Gourmet

Flan onctueux au chocolat

Made with Kalingo 65%

2 steps

Gourmet

Opéra Millot

Made with Macaé 62%

5 steps

Cercle V

Baba Fracas

Made with Yuzu Inspiration

9 steps

Cercle V

Verano Fresco

Made with Almond Inspiration

6 steps

Gourmet

Easter Egg Dessert

Made with Cooking Range Guanaja 70% dark chocolate

5 steps

Gourmet

A Thousand and One Layers of Indulgence

Made with Cooking Range Azelia 35% milk chocolate

4 steps

Professional

Immaculada

Made with Amatika Blanche 35%

6 steps

Cercle V

In the snow

Made with Tulakalum 75%

8 steps

Professional

Origami

Made with Guanaja 70%

5 steps

Professional

TSINGY

Made with Millot 74% - Pure Millot Plantation

8 steps

Professional

Chiapas Dessert

Made with Peanut Paste 70%

7 steps

Professional

L’Occitan

Made with Almond Inspiration

4 steps

Professional

Mille Et Une Feuilles

Made with Opalys 33%

5 steps

Professional

Abysse Dessert

Made with Tulakalum 75%

8 steps

Professional

Almond inspiration entremet

Made with Almond Inspiration

8 steps

Professional

Rugged

Made with Taïnori 64%

9 steps

Professional

Atacama Pâques

Made with Jivara 40%

9 steps

Professional

Hazelnut Caraïbe Dessert

Made with Caraïbe 66%

8 steps

Gourmet

Black Forest

Made with Cooking Range Manjari 64% dark chocolate

7 steps

Gourmet

Strawberry gateau

Made with Cooking Range Ivoire 35% white chocolate

3 steps

Gourmet

Vanilla Yuzu Saint Tropez

Made with Cooking Range Ivoire 35% white chocolate

4 steps

Professional

CitricChoc Entremets

Made with Millot 74% - Pure Millot Plantation

7 steps

Professional

Buckwheat, Bergamot & Blood Orange Chiffon Cake

Made with Guanaja 70%

4 steps

Professional

Prali Intensia Entremets

Made with Amande Noisette 50% - 19971

5 steps

Professional

Inspiration Filo

Made with Passionfruit Inspiration

6 steps

Professional

L'Authentique

Made with Amande 70% - 9015

2 steps

Professional

Entremets Surprise

Made with Guanaja 70%

7 steps

Professional

Banana Cream Pie

Made with Opalys 33%

6 steps

Professional

Black Forest

Made with Bahibe 46%

7 steps

Professional

Cocanas Vacherin

Made with Noisette 66% - 7531

6 steps

Professional

Opal Coffee

Made with Opalys 33%

7 steps

Professional

Peanut William

Made with Caramelia 36%

6 steps

Professional

Bahibe Lactee Entremets

Made with Bahibe 46%

7 steps

Professional

Txacoli Entremets

Made with Ivoire 35%

5 steps

Professional

Pomelos

Made with Macaé 62%

7 steps

Professional

Otherwise Success

Made with Nyangbo 68%

5 steps

Professional

Entremets Forêt Noire

Made with Guanaja 70%

8 steps

Gourmet

Tiramisu

Made with Chocolate Dulcey 35% - Blond Cooking Range

5 steps

Gourmet

Red berry pavlova

Made with Cooking Range Raspberry Inspiration

5 steps

Cercle V

Shooting Star

Made with Millot 74% - Pure Millot Plantation

8 steps

Professional

Christmas Pearl

Made with Waina 35%

6 steps

Professional

Tortuga

Made with Taïnori 64%

5 steps

Professional

S’more

Made with Satilia Noire 62%

8 steps

Professional

Bermuda

Made with Kalingo 65%

4 steps

Professional

Suspension

Made with Itakuja 55%

6 steps

Cercle V

Indulgent efflorescence

Made with Almond Inspiration

5 steps

Professional

Bouchées d'Amour

Made with Almond Inspiration

8 steps

Cercle V

Fabulously Flipped

Made with Strawberry Inspiration

7 steps

Professional

Symphonie

Made with Passionfruit Inspiration

5 steps

Professional

Lovers’ Surprise

Made with Raspberry Inspiration

7 steps

Gourmet

Incas Mini Cakes

Made with Cooking Range Caraïbe 66% dark chocolate

3 steps

Professional

Avelaka

Made with Illanka 63%

4 steps

Gourmet

Number Cake

Made with Cooking Range Millot 74% organic dark chocolate

6 steps

Gourmet

A Thousand and One Layers of Indulgence

Made with Cooking Range Azelia 35% milk chocolate

4 steps

Professional

Abrikado

Made with Amatika Blanche 35%

7 steps

Professional

Rosaée

Made with Amatika 46%

8 steps

Professional

Painted Roses Dessert

Made with Raspberry Inspiration

4 steps

Professional

Hanging Garden Dessert

Made with Alpaco 66%

5 steps

Professional

Crescendo Dessert

Made with Guanaja 70%

7 steps

Cercle V

Snowflake Profiteroles

Made with Oriado 60%

7 steps

Cercle V

Joulu Christmas Tree

Made with Jivara 40%

3 steps

Cercle V

Pristine Piste

Made with Opalys 33%

7 steps

Professional

Passion Fashion

Made with Jivara 40%

4 steps

Professional

Intense Manjari

Made with Noisette 66% - 7531

8 steps

Professional

Chocolate Soufflé & Verbena Iced Milk

Made with Taïnori 64%

3 steps

Professional

Pecan Promises

Made with Pecan 50%

5 steps

Professional

Amatika Coconut & Hazelnut

Made with Amatika 46%

6 steps

Cercle V

Clover

Made with Amatika 46%

9 steps

Cercle V

Shooting Star

Made with Millot 74% - Pure Millot Plantation

8 steps

Professional

Eclipse

Made with Bahibe 46%

6 steps

Gourmet

Nyangbo stracciatella dome

Made with Cooking Range Nyangbo Ground Chocolate

3 steps

Gourmet

Triple chocolate hazelnut cake

Made with Cooking Range Caraïbe 66% dark chocolate

4 steps

Professional

Twist

Made with Ivoire 35%

5 steps

Professional

Sapa Guanaja

Made with Guanaja 70%

7 steps

Professional

Baba Oabika

Made with Oabika - Gold of the pod

5 steps

Professional

Abyss

Made with Oabika - Gold of the pod

6 steps

Professional

Banana Whiskey Cocoa and Oabika Dessert

Made with Oabika - Gold of the pod

11 steps

Professional

Pure Iced Cocoa

Made with Oabika - Gold of the pod

4 steps

Gourmet

Azélia Rock hazelnut and strawberry coating

Made with Cooking Range Azelia 35% milk chocolate

4 steps

Professional

Mandarinquat, Orange Blossom & Macaé

Made with Macaé 62%

8 steps

Professional

Cinnamon Apple

Made with Azélia 35%

6 steps

Professional

Coco Kalingo

Made with Kalingo 65%

7 steps

Gourmet

Azélia Rock chocolate hazelnut coating

Made with Cooking Range Azelia 35% milk chocolate

4 steps

Professional

MARIAGE DE SAVEURS

Made with Millot 74% - Pure Millot Plantation

2 steps

Gourmet

Plant-Based Chocolate Mousse

Made with Cooking Range Guanaja 70% dark chocolate

2 steps

Professional

Isalo

Made with Millot 74% - Pure Millot Plantation

7 steps

Professional

Dos Enamorados

Made with Illanka 63%

5 steps

Professional

Indulgent Efflorescence

Made with Almond Inspiration

5 steps

Professional

K’Inich

Made with Tulakalum 75%

6 steps

Professional

Floreo

Made with Tulakalum 75%

8 steps

Professional

Brioche Pain Perdu

Made with Amande Noisette 50% Fruité Craquant - 19973

6 steps

Professional

Chocolate Equation

Made with Itakuja 55%

6 steps

Professional

Carriacou Tartlet - Restaurant Version

Made with Macaé 62%

6 steps

Professional

P125 Coeur De Guanaja Panna Cotta

Made with P125 Coeur de Guanaja

3 steps

Professional

Strawberry Or Passion Fruit Pêle-Mêle

Made with Strawberry Inspiration

6 steps

Professional

Pral-Ericacée

Made with Amande Noisette 60% - 11307

4 steps

Professional

Transparence

Made with Ivoire 35%

5 steps

Professional

Gourmet Paint Palette

Made with Pecan 50%

8 steps

Professional

Namelaka Lime Cream With Candied Raspberries

Made with Ivoire 35%

4 steps

Professional

Carriacou Tartlet - Bistro Version

Made with Guanaja 70%

5 steps

Professional

Kisselo Dessert - Restaurant Version

Made with Opalys 33%

7 steps

Professional

Kisselo Dessert - Banquet Version

Made with Ivoire 35%

6 steps

Professional

Spiralis

Made with Almond Inspiration

6 steps

Professional

Baba Story

Made with Taïnori 64%

4 steps

Professional

Strawberry And Vanilla

Made with Opalys 33%

6 steps

Professional

Pop Fresh

Made with Amande 60% - 2260

8 steps

Professional

Equation Chocolat

Made with Caraïbe 66%

6 steps

Professional

As Time Goes By...

Made with Taïnori 64%

6 steps

Professional

Kaly Pear

Made with Opalys 33%

4 steps

Professional

Prali Apple

Made with Amande Noisette 60% - 11307

8 steps

Professional

Black Forest Surprise

Made with Illanka 63%

5 steps

Professional

Tira-Misu

Made with Bahibe 46%

8 steps

Professional

Avellina praliné jelly

Made with Noisette 55% - 11309

5 steps

Professional

Milk Chocolate Forest

Made with Bahibe 46%

5 steps

Professional

Chocolate Citrus Velouté

Made with Alpaco 66%

6 steps

Professional

Mandar’in love

Made with Pâte d'amandes de Provence 50% - 3211

5 steps

Professional

Crêpe Prali-Suzette

Made with Noisette 55% - 11309

4 steps

Professional

Babylon

Made with Bahibe 46%

8 steps

Gourmet

Andoâque dessert

Made with Cooking Range Andoa 39% milk chocolate

6 steps

Professional

Peach Ravioli

Made with Amatika 46%

7 steps

Professional

Milk Chocolate Mousse Coconut & Passion Fruit

Made with Amatika 46%

6 steps

Professional

Tangerika

Made with Amatika 46%

7 steps

Gourmet

Nyangbo Stracciatella Dome

Made with Cooking Range Nyangbo Ground Chocolate

3 steps

Professional

Oabika Turnip Dessert

Made with Oabika - Gold of the pod

8 steps

Professional

Zellie

Made with Tanariva 33%

8 steps

Professional

Arequipa

Made with Illanka 63%

6 steps

Cercle V

Snack Time Beside the Fire

Made with Jivara 40%

1 step

Professional

Turrón

Made with Amatika Blanche 35%

1 step

Professional

Leaf Is Life Mendiants

Made with Amande 70% - 9015

2 steps

Professional

Flowers On The Rocks

Made with Almond Inspiration

2 steps

Professional

Mango Tacos

Made with Kalingo 65%

4 steps

Professional

Millot and mandarin in love

Made with Millot 74% - Pure Millot Plantation

10 steps

Professional

Almond Caprice

Made with Equatoriale Lactée 35%

2 steps

Professional

CALAO

Made with Millot 74% - Pure Millot Plantation

4 steps

Gourmet

Pralicoco lollipops

Made with Cooking Range Guanaja 70% dark chocolate

3 steps

Professional

MILLIONAIRE’S SHORTBREAD

Made with Opalys 33%

2 steps

Professional

Crock Bubble

Made with Almond Inspiration

4 steps

Professional

Cuvée Limeira Chocolate Bouchées - Amapa

Made with São Tomé 76%

5 steps

Professional

Joias Itakuja Chocolate Droplets

Made with Itakuja 55%

1 step

Professional

Carabar Snack

Made with Noisette 50% - 2257

3 steps

Professional

All Dolled Up

Made with Illanka 63%

4 steps

Professional

Yuzu Sillon

Made with Yuzu Inspiration

2 steps

Professional

Raspberry Sillon

Made with Raspberry Inspiration

2 steps

Professional

Strawberry Sillon

Made with Strawberry Inspiration

2 steps

Professional

Tantalising Tubes

Made with Tanariva 33%

7 steps

Professional

Crock Passion

Made with Amande Noisette 50% Fruité Craquant - 19973

2 steps

Professional

Coffee Crunch Bars

Made with Jivara 40%

2 steps

Professional

Le Monkï

Made with Amatika 46%

5 steps

Gourmet

Guaner’s glacé

Made with Cooking Range Guanaja 70% dark chocolate

5 steps

Professional

Caramélia Ice cream

Made with Caramelia 36%

3 steps

Professional

Glagla Ice Cream Bar

Made with Raspberry Inspiration

2 steps

Professional

Brazilian Granita

Made with Oabika - Gold of the pod

3 steps

Professional

Almond Inspiration Swirl Ice Cream

Made with Almond Inspiration

7 steps

Professional

Adamo Iced Pot

Made with Almond Inspiration

7 steps

Professional

Caramélia Ice Cream

Made with Caramelia 36%

3 steps

Professional

P125 Coeur De Guanaja Milk Ice-Cream

Made with P125 Coeur de Guanaja

2 steps

Professional

Glace Kalingo Marbrée Praliné Passion

Made with Kalingo 65%

3 steps

Professional

Marbled Tropical Dulcey Ice-Cream Bars

Made with Blond® Dulcey 35%

0 steps

Professional

Blue Light Chocolate Popsicle

Made with Amatika 46%

2 steps

Professional

Dulcey Teatime Spread

Made with Blond® Dulcey 35%

1 step

Gourmet

Chocolate crème brûlée

Made with Cooking Range Jivara 40% Milk Chocolate

1 step

Gourmet

Mousse au chocolat gelée de mûres

Made with Itakuja 55%

2 steps

Professional

Onyx

Made with Orizaba 39%

6 steps

Professional

Ciflo

Made with Almond Inspiration

4 steps

Gourmet

Chocolate mousse

Made with Cooking Range Guanaja 70% dark chocolate

1 step

Gourmet

Spread

Made with Cooking Range Caramelia 36% milk chocolate

1 step

Professional

Macaé Chocolate Verrines - Povo

Made with Macaé 62%

6 steps

Professional

Coconut & Almond Spread

Made with Almond 55% and Coconut 12,5%

1 step

Professional

Raspberry Praliné Vacherin

Made with Noisette 55% - 11309

5 steps

Professional

Strawberry Melba Transparence

Made with Ivoire 35%

5 steps

Professional

Kisselo Dessert - Bistro Version

Made with Ivoire 35%

3 steps

Professional

Soft Boiled Morning Shell

Made with Opalys 33%

4 steps

Professional

Dulcey And Exotic Marmalade Pannacotta

Made with Blond® Dulcey 35%

3 steps

Professional

Velvety Dulcey Jelly Fig And Blackcurrant Compote

Made with Blond® Dulcey 35%

5 steps

Professional

Like A Yogurt

Made with Praliné brut Amande Noisette 50% - 47202

3 steps

Professional

Jivara Jazz Transparence

Made with Jivara 40%

4 steps

Professional

Forever Trends version

Made with Kalingo 65%

4 steps

Professional

Coffee Hazelnut Transparence with Caramélia Crunchy Pearls

Made with Caramelia 36%

4 steps

Professional

Coeur de Guanaja pannacotta with Dark Chocolate Pearls

Made with P125 Coeur de Guanaja

3 steps

Professional

Transparence l’Enchantée

Made with Noisette 66% - 7531

4 steps

Gourmet

Chocolate Pannacotta

Made with Chocolate Dulcey 35% - Blond Cooking Range

5 steps

Professional

Abyss

Made with Oabika - Gold of the pod

6 steps

Gourmet

Zebra crêpes

Made with Cooking Range Caraïbe 66% dark chocolate

1 step

Gourmet

Les Tigrés

Made with Araguani 72%

2 steps

Gourmet

Millot Chocolate Cake (gluten-free)

Made with Cooking Range Millot 74% organic dark chocolate

1 step

Professional

Strawberry Inspiration Éclair

Made with Strawberry Inspiration

3 steps

Gourmet

Lemon & yuzu cake

Made with Cooking Range Inspiration Yuzu

2 steps

Gourmet

Gingerbread~Style Cake

Made with Cooking Range Oriado 60% organic dark chocolate

3 steps

Cercle V

Mont Gerbier

Made with Bahibe 46%

7 steps

Gourmet

Dulcey Heart

3 steps

Gourmet

Puff pastry brioche

Made with Baking Help - Milk Chocolate Chips

2 steps

Gourmet

Caramel brownies

Made with Cooking Range Ivoire 35% white chocolate

2 steps

Professional

Chocolate Kouing Amann

Made with Dark chocolate crunchy pearls 55% - 3kg bag - 4719

1 step

Professional

Kawaii Madeleine

Made with Noisette 66% - 7531

2 steps

Professional

Extra Chocolate Layer Cake Replication

Made with Caraïbe 66%

2 steps

Professional

Extra Chocolate Take-Out Cake

Made with Caraïbe 66%

2 steps

Professional

P125 Chocolate Classic

Made with P125 Coeur de Guanaja

1 step

Professional

Travel cakes maracuja

Made with Pâte d'amandes de Provence 50% - 3211

2 steps

Gourmet

Chocolate cake

Made with Cooking Range Caraïbe 66% dark chocolate

2 steps