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Author: Rebecca Odermatt

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Carac Recipe – the Swiss Classic Step by Step

The Swiss classic: shortcrust pastry, dark ganache, green glaze — and the dot in the middle. A proper carac treatment, just like…
Jelly Chocolates Recipe

In this article we explain how you can make delicious jelly chocolates at home! In addition to the written instructions,…
Make your own cakesicles

Make your own delicious cakes quickly and easily at home. Practical instructions for simple but trendy creations that go down a…
Chocolate Chip Biscuit Recipe

Chocolate chip cookies - cookies that always go well, be it with coffee or tea in the afternoon, as a sweet snack between meals…
Chocolate Cupcake Recipe

The little cakes, which were first baked in America in 1828, are more popular than ever in Switzerland and Europe. The basic…
Chocolate Mousse Recipe

Fine chocolate mousse - With this recipe, you can make your own delicate, fluffy chocolate mousse in no time at all. Find out…
Chocolates with mulled wine jelly

A wonderfully wintry Christmas jelly, which is ideal as a praline or macaron filling.
How can I convert a cake recipe?

Converting a cake recipe, whether a sponge or a cake filling, is easy with our conversion table.
Make your own chocolate Easter bunnies

You can easily make your own Easter bunnies at home! You can find out how to do it and what you need here. A sweet homemade…
Tempering couverture and chocolate correctly

Melt, seed, reheat: the seeding method step by step, with the temperatures for every type of couverture and the test that shows…
Make your own chocolate pumpkin pralines

Make your own 3D chocolate pumpkin pralines - here you get detailed instructions with lots of tips and tricks straight from the…

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