9 New Christmas Recipes by Chef Frédéric Hawecker
New inspirations for the holiday season!
The holiday season is already on the horizon!
Discover 5 new chocolate bonbon recipes and 4 Christmas log recipes imagined by Frédéric Hawecker, Meilleur Ouvrier de France Chocolatier–Confiseur 2011, during his latest demonstration at our premises.
Gourmet creations that showcase our latest innovations: Morendo 32% milk chocolate and Gayas 64% dark chocolate - Ecuador origin.
Morendo 32% in the spotlight
Drawn to its milky smoothness, light colour, and creamy texture, Frédéric Hawecker explored the full potential of Morendo 32%, our new milk chocolate.
Through his creations, he reveals the richness of possible pairings: maple syrup, honey, coffee, or lime, and the versatility of this couverture.
Gayas 64% - Rediscover Its Potential!
Whether used for coating, ganache, biscuit, or crémeux, Gayas 64% dark chocolate also stood out in Frédéric Hawecker’s recipes!
This single-origin chocolate from Ecuador is ideal for coating, yet perfectly suited for all types of chocolate and pastry applications.
