Author: Alessandra Zenucchi

The summer classic made with elderflower syrup, prosecco, sparkling water, lime and fresh mint, served with heart-shaped ice…

Fresh strawberries and elderflower syrup, cooked down with sugar, pectin and citric acid instead of preserving sugar. A fruity…

Smooth whole milk ganache on a chocolate base, covered with three crunchy nougat sheets and enveloped in milk couverture. Easy to…

Crispy hazelnut meringue, filled with buttery ganache and half-dipped in chocolate. As tongues, circles, hearts or flowers — the…

Shortcrust pastry rings with a ring of light, whipped Gianduja, rolled in hazelnut brittle and dipped in couverture. With video.

How much powder replaces an egg? When is it worth it? And how long does it keep? The amounts, the preparation and the limits,…

Temperature, humidity, odour and light decide whether your chocolate stays glossy or turns grey. We show you how to store…

Chocolate not setting, developing grey spots or a bloom: the typical tempering mistakes, each with its cause and fix.

Your own couverture from scratch: cocoa nibs, cocoa butter and sugar conched for 24 hours in the Melangeur, then tempered.…

Bright red heart pralines in a diamond shape, filled with a ganache made from milk couverture, Marc de Champagne and rose water.…

The classic, made reliably: light chocolate sponge, sour cherry jelly, cherry syrup and cream set with gelatine, covered with…

Lovely angels made from white couverture, filled with crispy almond gianduja, with a golden head and wings. A lovely hostess gift…