Éclairs are hot and remain in the top 5 of best-selling pastries throughout the world. But how to make a ruby éclair...

This recipe is great for creating a bit of slowcial interaction: let your guests or customers share a wreath or...

An absolute winner on the afternoon dessert menu: miniature doughnuts, or donuts if you will, served with a delicious...

This brioche recipe yields incredibly rich and puffy yeast bread with a paper-thin, golden-brown crust and silky,...

It’s a hit in bakeries from Asia to New York: this fusion between a doughnut and a croissant combines crispness...

Fresh, homemade spreads are big in bakery. With this simple recipe, combining lovely milk chocolate taste with a...

This recipe for homemade spread will definitely please the fastidious chocolate lover. This spread made with Single...

This homemade spread has it all: creamy, caramelly chocolate, crisp and the satisfying smooth mouthfeel of almond...

Conching is the art of precision. The right proportions, the right time and the right fluidity… it reminds me of a...

“To me, the fermentation process is the baptismal certificate of chocolate: a collection of flavours spring to life...

Here's a recipe that brings great summer flavours in one yummy dessert: milk chocolate, mango and pistachio. The...

This recipe has it all: powerful flavours, creaminess, crunchy textures and refreshing acidic hints that lift the...

Chocolate, pear and caramel may be a classic combination, yet this recipe gives it a contemporary twist. What can you...

Experimenting with vegetables in desserts can be very rewarding since they add lovely and surprising flavours, and...

Don't believe the hype. Chocolate soufflé is not at all hard to make. On top, it's a light dessert...

Let’s pay tribute to today’s superfoods by taking three of them – dark chocolate, spelt milk and spirulina – and...

Here's an easy recipe that pays tribute to the roots of chocolate. Chocolate was originally a bitter drink brewed...

Can a drink replace dessert? It sure can! With this recipe, you'll create a flavoursome and deliciously...

Short. Strong. And flavoursome. This recipe is a variation on the classic caffe macchiato, but so much more rewarding...

There's no hot chocolate like a real Belgian hot chocolate. This signature recipe of the Quetzal chocolate bars...

This recipe was crafted during a live tutorial at Callebaut Chocolate Academy, starring chef Ryan J. Stevenson. Here...

This recipe teaches you the ins and outs of making deliciously airy cream puffs, or choux à la crème if you will, and...

In this recipe, the classic choux à la crème gets a modern flavour twist. Treat your customers to a brand-new taste...

Callebaut chef Alexandre Bourdeaux is a master in giving a modern twist to classic French pastry. For this recipe he...

Another perfect example of how chocolate can work wonderfully well with savoury smoky flavours such as smoked trout....

Chocolate and savoury meat or fish dishes make for great pairings. Especially when used to flavour sauces, chocolate...

Combining chocolate with savoury can work amazingly well, especially game and red poultry. Both ingredients have...

Frying delicate meats with Mycryo® will yield great end results. In this case, lamb chops are rolled in the powdered...

When pan-frying superb ingredients such as veal, you may want its natural flavours to really come out, without...

Variegato is a traditional technique to roughly mix different sauces or coulis textures into ice cream or gelato. The...

True culinary wonders happen when you put two chocolate geniuses together. Callebaut chefs Beverley Dunkley and Julie...

Callebaut chef Alexandre Bourdeaux designed this dark chocolate gelato recipe, or ‘gelato al cioccolato fondente’ as...

This recipe by Italian ice cream magician Leonardo Di Carlo yields the perfect hazelnut gelato with an intense, fresh...

This recipe yields a delicious gelato-based dessert based on Arriba 39% milk chocolate. The milk chocolate glazing...