Recipes

Grate the tonka bean. Heat the cream with trimoline, vanilla and tonka. Melt the covers. Pour the cream on the cover and finish with the butter. Let crystalize 24 hours

In a saucepan, mix the sugar and starch then the cream, heat to 40°C B Bring the other cream to the boil and pour over the mixture. Reheat until the texture of a flan mixture is obtained then add the couverture and butter, mix and refrigerate.

Melt the couverture with the gianduja. Heat the cream to 55℃ and pour on the chocolate to incorporate butter and rum

Make a dry caramel. Decuire with the half-salted butter and the cream. Pour over the couverture, and add salted butter and finally the roasted rice crispy

Heat the cream and raspberry puree and trimoline. Pour over the already melted couverture with the raspberry cream and finally the butter.

In a saucepan, combine cream, lemon zest, vanilla, and invert sugar.   Bring to a boil. Strain and discard lemon zest and vanilla pod. Gradually incorporate the hot cream into the melted chocolate in three additions while maintaining a temperature of 40℃, stirring to create a smooth and shiny emulsion. Allow to cool to 35℃ before incorporating the passion fruit purée and butter.   Allow to cool to 30℃ before filling cast molds.

Heat the cream to 55 ℃ with trimoline. Melt the couverture and add the cream. Stir in the butter and coffee. uses for the opera

Bring the milk to a boil. Infuse with the split and scraped vanilla bean for 10 minutes. Strain and make up the weight with a little extra milk if necessary. Add the invert sugar. Slowly pour the hot mixture onto the partially melted chocolate, mixing until glossy and elastic in the center, signifying that the emulsion process is underway. Continue gradually adding the liquid. Blend to perfect the emulsion. Add the chilled cream and the mascarpone. Blend again. Leave to set in the refrigerator, overnight if possible. Whip before using.

Heat the cream and the trimoline to 60℃. Melt the two cover at 50 ℃ and pour on the cover. Addthe yuzu juice and zest. Finish with the butter let crystallize 24 hours  

Melt the couverture and heat the cream to 55 ℃. Incorporate the melted couverture. cool down to 35ºC Mix the cream not too firm and mix the first party to obtain a creamy chocolate mousse.

Boil the puree, sorbitol, inverted sugar and glucose together. Pour over the chocolate. At 34°C add the butter and vanilla bean Leave to cool 24 hour before filling the chocolate moulds.

Pour cold water over the gelatine to bloom. Heat the milk and cream with the scraped pods and marzipans then mix. Add the powdered sugared almonds, egg yolks and cook at 83°C. Pour over the bloomed gelatine and couverture. Mix and leave to cool.

In a saucepan, heat cream, milk and glycerine to 55℃. Poor on the cover already melted at 45 ℃, Place in vacuum to eliminate allair bubble leave crystalizer before use, or use as a garnish

Cook the cream and milk, glycerine and invert sugar up to 65℃ Poor over the dark chocolate and mix until smooth texture. glazeat 30-32℃

Heat the cream with sorbitol and glucose at 55°C. Melt the blankets. Incorporate the cream into the couverture and add the foie gras. Mix for a second and keep cool

Melt the cover at 45℃, put the milk to heat with the glycerin at 55 ℃. Pour on the couverture without adding air.  

Grind coffée bean and infuse with cream and trimolin., Pass to drainer. Pour on the top of the couverture coffee and stir in the anise powder and finally the butter and let crystallize 24 hours

Heat the cream and chestnut puree to 65°C, Pour over the chopped milk coating. Mix without adding any air and maintaining the emulsion. Add the soft butter, semi-candied lemon and Armagnac. Pour into a frame and leave the ganache to crystallise for one night before coating.

heat the cream with the vanilla bean, Melt the lid and stir in the two butter and then the blackcurrant cream, use the cherry for the insert

Boil the cream.  Infused the lavender for 8 minutes, Strained, warm up and poor on chocolate add the  mass gelatin.  

Heated cream with sorbitol, dextrose, rockefort up to 55cº Poor on the top and add the butter Reserve for use