Author: Alessandra Zenucchi

Elegant pralines with little effort: cut out walnut marzipan, dip it in white couverture, decorate with a walnut and coat three…

The Swiss classic with a twist: spiced Linzer dough with almonds and cinnamon, filled with homemade plum jam and neatly covered…

Savoury star-shaped lye rolls filled with homemade egg salad, crispy bacon and onion sprouts. Cut smaller, they are the hit of…

A Samichlaus hat as a patisserie: white chocolate mousse with a core of mandarin jelly, sprayed red and topped with a coconut…

Christmas balls made from tempered couverture, filled with gingerbread cocoa and mini marshmallows. Dipped in hot milk, they turn…

The flavours of St Nicholas Day in a praline: mandarin ganache with peanut pieces in a red cap of white couverture, with a pompom…

Pralines that taste of gingerbread: pine cone shells made of chocolate, filled with gingerbread ganache made from milk couverture…

Festive lollipops made from milk couverture that crackle and pop in your mouth. Painted with Cocoa butter color and packed in…

A melt-in-the-mouth parfait with chai tea syrup in a velvety Velvet effect coating, served with fig compote and crisp hazelnut…

Classic confectionery pralines: a layer of pistachio marzipan and dark ganache, cut with the cutting harp, dipped in couverture…

A crumbly butter cookie with a fine vanilla note, topped with a poured disc of white, milk or dark couverture. The cookie cutter…

How to pour your own Samichlaus from chocolate: polish the mold, paint the details with couverture, pour, empty and unmold…