Author: Alessandra Zenucchi

No boring chocolate eggs: moulded eggs and bunnies with a coating of roasted, sweetened almond slivers. Two finishing options,…

Chocolate Easter eggs filled with strawberry ganache and rolled in fruit powder or coconut, set in a nest of fine couverture…

How to assemble, disassemble and clean your airbrush gun for cocoa butter color, what matters in a compressor, and how your…

Airy honeycomb toffee made from just five ingredients: sugar, glucose syrup, honey and water heated to 150 °C, then foamed up…

A delicate chocolate shell encasing an airy Baileys cream on chocolate sponge, topped with a whipped cream crown dusted with…

A declaration of love you can eat: five heart-shaped layers with tonka bean in a pink gradient, with dollops of mascarpone mousse…

Praline hearts filled with champagne ganache, coated in raspberry powder and sweet powdered snow for pink, red and white tones. A…

A juicy chocolate hazelnut cake shaped like a hedgehog, coated in ganache and topped with meringue spikes. Adorable and…

Sweet reindeer made from chocolate dough, decorated with royal icing. Pipe the outline, fill the surface, add the details: the…

Cute snowmen made from cinnamon dough, decorated with royal icing: pipe the outline, flood the surface, add details. With video…

Crispy puff pastry rolls, wrapped around Schiller curl molds and baked golden brown, filled with an airy vanilla cream made with…

The popular vermicelles dessert in a new look: meringue igloos filled with chestnut purée and whipped cream. The shells can be…