Author: Rebecca Odermatt

A snappy milk chocolate shell, creamy condensed milk ganache: home-poured chocolate bars for kids big and small – with the secret…

Crispy pastry carrots with refreshing salmon mousse and a sprig of dill as the green – the savoury Easter pastry that stands out…

Juicy cannon ball rum treats with rum and chocolate strands – the loveliest way to use up sponge, buttercream and Ganache…

A heart of couverture, filled with melt-in-the-mouth truffles and edged with piped bear paws – completely edible and completely…

Tender shortcrust pastry, fruity jam and a pink sugar icing: the heart version of the classic spitzbuben — the homemade gift for…

Crunchy shortcrust pastry, a melt-in-the-mouth ganache of white couverture, vanilla and freeze-dried raspberries – all dipped in…

Not just a heap of cheese from the oven: these chips are made from a spreadable batter and shaped into hearts or flowers with the…

A simple yeast dough, six little figures and as much imagination as you like: scarf, hat, belt and a face made of raisins – the…

Soft caramel from sweetened condensed milk, roasted peanuts, a thin layer of Dark couverture and Fleur de Sel on top: a…

Two ingredients, no oven, no chilling time: cornflakes in tempered Milk couverture, dropped into little clusters. In half an…

Oats, hazelnuts and honey go into the oven for 22 minutes; chocolate, cocoa nibs and freeze-dried raspberries only afterwards.…

Three ingredients, one pan, 20 minutes: Brazilian sweets made from sweetened condensed milk.