I started experimenting with raw desserts and I was amazed at how a few simple ingredients could create endless flavour combinations with the most decadent and delicious tastes and textures..

Many think that ice cream is made up of a few simple ingredients, such as milk, cream, eggs and sugar…

To give an original and particular touch to your dishes, why not make a "coral" decoration?
Looks impressive ... and adds a great textural component to any dish!

What is pâte à bombe, anyway?

Tempering chocolate is a fundamental technique for chocolate processing…

The characteristics of cocoa butter for the kitchen are many and truly surprising. Let's find out everything you need to know!

A Namelaka has a perfectly satisfying structure: neither too soft nor too thick and with an extremely shiny appearance. It melts in the mouth and is much more delicate than a ganache.