Oolong is a traditional Chinese tea from the camellia plant. The same plant delivers different teas, depending on the...

Belgian Chef Jean-Philippe Darcis is the king of the Macaroon. He also knows how to create the perfect ganache for...

Callebaut’s Power 80 chocolate craves other power flavours. Hence the combination of powerful ground coffee in the...

Can one pair chocolate and the exclusive black truffle? Yes, we're referring to the black gold found in Italy -...

Fancy a small experiment? A tasty one of course. Then you’ll be surprised with the outcome of this exciting pairing....

For this recipe, an interesting pairing is made with yellow flavours: orange and honey. They work so well when...

Saffron may not be an easy spice to work with in confectionery. Yet in this ganache it lifts the chocolate flavour...

Variation in shape helps turn a chocolate counter into a eye-catching display many chocolate lovers would love. Here,...

We have all known the typical hazelnut and almond gianduja for years. But did you know that a mix of pistachio and...

This praline is a trilogy of extremely well paired flavours: passion fruit, hazelnut and dark chocolate Satongo. It’s...

Cocoa beans are traditionally fermented between banana leaves. Hence a dominant banana a.k.a. ‘musa’ flavour. Rum is...

I combined smoked almonds and ancho Chile with dark chocolate to mimic the heat of the roasting process. The ancho...

Ruby RB1 is the best match for this kind of applications....

Ruby RB1 is the best match for this kind of applications....

Ruby RB1 is the best match for this kind of applications....