Recipes

RECIPE

Yuzu Inspiration plant-based macarons

With Inspiration Yuzu

Makes approximately 25 macarons

RECIPE

The Indulgence Egg

With Oriado 60%

Makes one 17cm egg (approx. 430g)

RECIPE

A Thousand and One Layers of Indulgence

With Azélia 35%

Makes eight individual millefeuilles

RECIPE

Toffee Apple Lollipops

Makes 12 lollipops

With Ivoire 35%

RECIPE

Marshmallow Baby Bears

Makes 18 marshmallow baby bears

With Guanaja 70%, Ducey 35% and Inpiration Strawberry

RECIPE

Iced banoffee dessert log

Makes 10 portions

With Ivoire 35% and vanilla Norohy

RECIPE

Tonka Choc’log

BY DESTY BRAMI

With Guanaja 70%, Jivara 40% and Ivoire 35%

RECIPE

Gingerbread-Style Cake

Makes one gingerbread cake

With Oriado 60%

RECIPE

Halloween Snack

Makes 20 desserts

With Dulcey 35%

RECIPE

Breakfast Bowl

RECIPE

Mini gluten-free Millot cakes

Makes 25 pieces

With Millot 74% & Cocoa powder

RECIPE

Tonka flavored financier sponges

MAKES APPROX. 20 FINANCIER SPONGES

With CARAIBE 66%

RECIPE

Marble cake

SERVES 8

With Cocoa Powder & Norohy vanilla beans

RECIPE

Millot chocolate cake gluten-free

Makes one cake in a 8 × 8 × 20cm mold

With Millot 74% & Cocoa powder

RECIPE

Vanilla Yuzu Saint Tropez

Makes 1 cake for 6

With Inspiration Yuzu, Ivoire 35% & Norohy vanilla beans

RECIPE

Azélia Rock

Makes 6 plated desserts

With Azélia 35%

RECIPE

Chocolate cake

1 cake

With Equatoriale Dark 55% & Cocoa powder

RECIPE

Red berry pavlova

Makes 10 desserts (diameter: 7.5cm)

With Inspiration Framboise

RECIPE

Cococuja

Makes 20 pieces

With Inspiration Passion & Jivara 40%

RECIPE

Dulcey Tiramisu

Makes 10 pieces

With Dulcey 35%

RECIPE

Crispy Choc Bites

Makes 20 of each

With Praliné, Manjari 64%, Jivara 40%, Inspiration Passion & Crunchy pearls

RECIPE

Celaya espresso frappé

For 1 liter

With Celaya Hot Chocolate Drink

RECIPE

Easter Egg Dessert

With Caraïbe 66%, Jivara 40%, Inspiration Passion & Cocoa powder

RECIPE

Christmas sponge roll with vanilla cream

SERVES 6-8 PEOPLE

With Madagascar organic vanilla beans

RECIPE

Vanilla Panna cotta with pineapple compote

6 SERVINGS OF PANNACOTTA

With Madagascar organic vanilla beans

RECIPE

Sponge cake with Dulcey, coffee and tangerines

Makes 1 Yule log for 6-8 - No mold needed

With Dulcey 35%

RECIPE

Pralicoco Lollipop

Makes 32 lollipops

With Guanaja 70%, Praliné & Ivoire 35%

RECIPE

Ice-cold caramel pleasure

Serves 8

With Caramelia 36%

RECIPE

Pumpkin Tart

6 mini tarts

With Cocoa Powder

RECIPE

Carrot cake

Recipe for 15 mini carrot cakes

With Ivoire 35%, Caramelia 36% & Norohy vanilla beans

RECIPE

Raspberry and vanilla tart

Makes a 30 × 10cm tart (10 bars)

With Ivoire 35%, Inspiration Raspberry & Norohy vanilla beans

RECIPE

Millot chocolate and caramel tartlets

Makes 8 individual tartlets

With Millot 74% & Cocoa powder

RECIPE

Strawberry Inspiration and Ivoire tartlets

Makes 15 pieces

With Inspiration strawberry, Ivoire 35% & norohy vanilla beans

RECIPE

Nyangbo stracciatella dome

Makes 10 domes.

With Ivoire 35%, Nyangbo 68% & Praliné

RECIPE

Triple chocolate hazelnut cake

Makes approx. 15 pieces

With  IVOIRE 35%, CARAIBE 66% & Norohy vanilla beans

RECIPE

Dulcey heart

Makes 20 pieces

With Dulcey 35%

RECIPE

Brioche with a melt-in-the-middle Guanaja core

12 brioches

With Guanaja 70%

RECIPE

Mini gluten-free Millot cakes

Makes 10 pieces

With Millot 74% & Cocoa powder

RECIPE

Oriado heart tart

Serves 6/8, use 20 cm diameter ring

With Oriado 60%

RECIPE

Chocolate Praline Cupcakes

Makes 15 Cupcakes

With Praliné, Guanaja 70%, Cocoa Powder & Crunchy Pearls

RECIPE

Caraibe Cookies

Makes 12 Cookies

With Caraibe 66%

RECIPE

Tiramisu

Makes 10 pieces

With Dulcey 35% & Ivoire 35%

RECIPE

Ivoire blackcurrant macarons

Makes approx. 30 macarons.

With Ivoire 35%

RECIPE

Black Forest

Makes 10 pieces

With Manjari 64%, Cocoa powder, Norohy vanilla beans & Ivoire 35%

RECIPE

Chocolate crème brûlée

Makes 8 crèmes brûlées.

With Jivara 40% & Dulcey 35%

RECIPE

Cereal bar

Makes 8 to 10 pieces

With Inspiration Strawberry, Jivara 40%, Dulcey 35% & Caraibe 66%

RECIPE

Indulgent hot chocolate

Makes approx. 4 cups

With Celaya Hot Chocolate Drink

RECIPE

Citrus, thyme and chocolate chip biscuits

Makes 25 to 30 shortbread biscuits

With dark chocolate chips

RECIPE

Brioche French Toast

8 - 10 Large Slices

With Praliné & Norohy vanilla beans

RECIPE

Vanilla Ice-Cream

With Norohy Vanilla & Jivara 40%

RECIPE

Carapricot Tart

Serves 6

With Caramelia 36%

RECIPE

Chocolate Ice-cream Magnum

12 magnum

With Guanaja 70% & Praliné

Machine used and recommended by the École Gourmet: Magimix Gelato

RECIPE

Vegan Chocolate Mousse

From 6 to 8 Chocolate mousse settings

With Guanaja 70%

RECIPE

Smoothies

With Ivoire 35%, Norohy vanilla beans, Caraibe 66% & Praliné

RECIPE

Madeleines

From 15 to 30 Madeleines

With Almond & Hazelnuts Praliné

RECIPE

Chocolate chip pancakes with caramel sauce

15 pancakes

With Jivara 40%, Norohy vanilla bean & chocolate chips

RECIPE

Caramel Brownies

From 6 to 8

With Guanaja 70% & Ivoire 35%

Cut the squares in half diagonally to make mini club sandwiches.