Cake Chocolate Gianduja
Download the recipe in PDF Recipe made by Lilian Bonnefoi during a private demo at Chocolaterie de l’Opéra. Lilian Bonnefoi […]
Red Pepper with Jamaya 73%
Download the recipe Product used : JAMAYA 73% An original recipe proposed by Jonathan Vallenari, Pastry Chef at Domaine de […]
Duo of almond paste creamy coffee and Jamaya 73%
Download the recipe PRODUCT USED : Jamaya 73% An original recipe by Franck Kestener, Meilleur Ouvrier de France Chocolatier-Confiseur 2004
Kingston Sweets
Download the recipe With this bonbon chocolate, Frédéric offers a perfect balance between a very voluptuous chocolate that he delicately […]
IRIS – All chocolate entremet Altapaz®
Download the recipe This all-chocolate dessert uses both our Altapaz® chocolate of Guatemala origin as well as laboratory products such […]
Malagasy thrill
Download the recipe This recipe for this chocolate candy was imagined by Frédéric Hawecker especially for a demonstration in Taipei. His […]
Carupano® 62% financier
Download the recipe This recipe for this chocolate financier was imagined by Frédéric Hawecker for a demonstration in Taipei . […]
Bonbon duo pâte d’amande café crème et ganache JAMAYA 73%
Télécharger la fiche recette PRODUITS UTILISES : Jamaya 73% Une recette originale de Franck Kestener, Meilleur Ouvrier de France […]
Visite de plantations très choux-ettes par F.Hawecker
Télécharger la fiche recette PRODUITS UTILISES : Altapaz 73% Une recette originale de Frédéric Hawecker, Meilleur Ouvrier de France […]
