Author: Alessandra Zenucchi

Our most chocolatey brownies: plenty of couverture, eggs whisked until fluffy with cane sugar and coarsely chopped walnuts. The…

Elegant tartlets of dark chocolate mousse with a hint of spruce needle, filled with blueberry sour cherry jelly on chocolate…

Our Swiss landmark as a praline: dark couverture with a white snowcap, filled with a woodsy ganache made from forest honey and…

A moist, chocolatey sheet cake with redcurrant jam and dark icing with a fine pattern. Perfect for birthdays and to take along.…

Coat caramelised hazelnuts layer by layer with couverture in a Coating machine and finish by rolling them in cocoa powder, icing…

Spookily sweet pralines in Halloween costumes: hollow praline balls with sour cherry or pink pepper ganache, dressed on a stick…

Anise cookies made from just four ingredients, elaborately shaped in a Pastry model. The hands-on work is quick, the rest is done…

Small, moist bundt cakes with a subtle coffee note, hazelnuts and chocolate chips, coated in cake icing and decorated with crispy…

Our foolproof madeleine recipe: moist rather than dry, with honey, vanilla and crisp chocolate drops. Perfect with coffee or tea.…

Two favourites in one: a crisp florentine sheet of almonds and honey caramel on a layer of milk couverture, broken into pieces.

How to make a drip cake: stack the cake with cake rings and insert strips, smooth it with buttercream and decorate with drip…

A starter with a wow effect: marinated tuna tartare on a bed of avocado, with a special sauce of honey, mirin and wasabi and…