Shape chocolates

buckwheat flour (about 400 grams) • rice flour (about 400 grams) • Stevia to taste (or 3/4 cup plus 2 tablespoons sugar, about 180 grams) • baking powder • olive oil (about 100 ml; you can substitute with baking oil, butter, or coconut oil) • oat cream (about 200 ml) • apple cider vinegar • plant-based milk (about 300 ml) • small cup coffee • cinnamon (optional) • Vanilla • plant-based milk •

oranges, peeled (about 200 grams, equals 1 large orange) • Zest of 1 orange • eggs • erythritol (or sugar, if you prefer) • rice flour or powdered milk (about 50 grams) • flour: half oat and half all-purpose, or all of one type (about 100 grams) • baking powder • chocolate chips or chopped chocolate (about 30 grams)

all-purpose flour (160 g) • chocolate chips (about 150 g) • unsalted butter (120 g) • packed brown sugar (60 g) • granulated sugar (40 g) • egg • vanilla extract • salt • baking powder

active spelt sourdough starter (about 130 grams) • whole spelt flour (about 300 grams) • white spelt flour (about 200 grams) • water (340–350 ml) • salt (about 12 grams) • walnuts (about 70 grams) • chocolate chips (about 60 grams)

Maria cookies (or any plain tea biscuits) • heaping tablespoons butter • instant custard mix • reduced-fat milk (about 475 ml) • Chocolate squares for melting, as desired • Sugar, to taste

bittersweet or semisweet chocolate (400 grams), cocoa percentage to taste • heavy cream (200 ml) • large egg whites • large egg yolks • whole milk (300 ml) • heavy cream (200 ml) • cornstarch (20 grams) • sugar (60 grams) • vanilla sugar (or 2 teaspoons vanilla extract) • Lemon peel • cinnamon stick • tea biscuits or similar cookies (shape of your choice) •

almond flour (about 300 grams) • sugar (about 150 grams) • dark chocolate (about 200 grams) • salt • lemon or orange • milk (80 ml) • eggs

lard (about 200 grams) • all-purpose flour (about 500 grams) • unsweetened cocoa powder (about 50 grams) • egg yolks • sugar (about 150 grams) • Powdered sugar for dusting and ground cinnamon or cocoa powder

eggs • flour (about 120 grams) • salt • sugar (about 90 grams) • heavy whipping cream (500 ml) • powdered sugar (about 125 grams) • unsweetened cocoa powder, 70-90% (about 40 grams) • semisweet baking chocolate (about 125 grams) • powdered sugar (about 100 grams) • water • Raspberries • Powdered sugar •

Greek yogurt (about 500 grams) • sunflower oil (use the empty yogurt cup to measure, about 240 ml) • sugar (use the empty yogurt cup to measure, about 400 grams) • all-purpose flour (use the empty yogurt cup to measure, about 375 grams) • baking powder (about 2 tablespoons or 28 grams) • large eggs • Zest of 1 orange • unsweetened cocoa powder

Maria cookies (about 7 ounces/200 grams), preferably puff pastry style if available • heaping tablespoons unsalted butter (about 1.75 ounces/50 grams) • sugar (about 1 ounce/25 grams) • egg • milk (about 80 ml) • milk chocolate for melting (about 6 ounces/170 grams) • heavy cream

For the infused milk: • whole milk (250 ml) • Peel of 1/2 lemon (yellow part only) • Peel of 1/2 orange (orange part only) • cinnamon stick • orange blossom water • sugar • For the starter dough: • infused milk (110 ml) • fresh yeast (10 g) • extra strong bread flour (Manitoba flour) (130 g) • For the dough: •

thick slices of bread (can be sandwich bread; I used orange bread made in a bread machine the day before, five thick slices cut in half) • milk (about 500 ml) • Ground cinnamon (to taste) • dark chocolate chips or chopped dark chocolate (about 175 grams) • eggs • sugar (about 150 grams) or 1 1/2 tablespoons saccharin (about 20 grams) • heavy whipping cream (about 200 ml) • For decoration: • dark chocolate for melting (about 75 grams) • Cinnamon (optional) • Powdered sugar (or sucralose) (optional)

puff pastry for desserts • Optional: sugar • ---- For the chocolate: • whole milk (2 liters) • or 500 grams) dark chocolate for melting

whole wheat flour (about 50 grams) • baking protein flour (Foodspring) (about 50 grams) (or use 2/3 cup whole wheat flour (about 100 grams) total) • water (250 ml) • extra virgin olive oil (about 10 grams) • salt • little vanilla extract (optional) • lactose-free milk (about 250 grams) • unsweetened cocoa powder (about 30 grams) • cornstarch (about 10 grams) or 1 teaspoon gelatin to thicken • Sweetener to taste

all-purpose flour (about 250 grams) • water (about 250 ml) • salt • milk (about 1/2 liter; I used fat-free and lactose-free) • eggs • unsweetened cocoa powder (about 30 grams) • Sweetener of your choice, to taste

all-purpose flour (about 125 grams) • bittersweet chocolate (about 50 grams), for melting • unsalted butter (about 40 grams) • oil • salt • large saucepan of water

all-purpose flour (about 190 grams) • water (about 355 ml) • salt • Hot chocolate for serving

softened butter • powdered sugar (homemade or store-bought) • large egg, at room temperature • all-purpose flour • vanilla extract • heaping tablespoon powdered sugar for decorating the cookies • Ground almonds or cocoa powder (optional)

Dough: • all-purpose flour (about 350 grams) • unsweetened cocoa powder (about 50 grams) • sugar (about 100 grams) • baking powder (about 16 grams) • extra-large eggs (about 146 grams with shells) • butter (about 120 grams) • Coconut cream: • milk (about 1/2 liter) • cornstarch (about 50 grams) • sugar (about 100 grams) • shredded coconut (about 60 grams) •

eggs • flour (about 125 grams) • sugar (about 125 grams) • vanilla extract • mascarpone cheese (about 500 grams) • chocolate (about 250 grams) • water (about 120 ml) • sugar • heavy cream (about 150 ml) • chocolate (about 150 grams) • butter (about 30 grams)

--- For the Crust: • Maria cookies (about 150 grams) • unsalted butter (about 80 grams) • whole milk (1 liter) • El Niño flan mix • --- For the Cake: • cuajada (milk curd) • sugar, or to taste (about 180 grams) • For Decoration: • chocolate digestive cookies

puff pastry • Nutella or chocolate hazelnut spread to cover the puff pastry • Powdered sugar for dusting • Chocolate • egg for brushing

sweet corn, drained (about 14 oz/400 grams) • large eggs • milk, at room temperature (320 ml) • sugar (185 grams) • unsalted butter, at room temperature (100 grams) • grated Parmesan cheese (50 grams) • fine cornmeal (50 grams) • baking powder (14 grams)

chocolate chips (50 grams) • butter (40 grams) • plus 1 teaspoon milk (20 ml) • packed dark brown sugar (60 grams) • all-purpose flour (110 grams) • baking powder (2 grams) • salt

all-purpose flour (about 250 grams) • softened butter (about 135 grams) • granulated sugar (about 150 grams) • brown sugar (about 50 grams) • egg • baking soda (about 3 grams) • vanilla extract (about 3 ml) • salt (about 1 gram) • Chocolate chips • Dark chocolate

all-purpose flour (about 150 grams) • sugar (about 100 grams) • butter • baking powder • Milk • vanilla sugar or 1 teaspoon vanilla extract • Chocolate chips

butter (about 150 grams) • sugar (about 100 grams) • flour (about 250 grams) • egg • vanilla extract • chocolate chips (to taste) • crushed almonds (to taste)

For the cake • eggs • whole wheat flour (about 100 grams) • sugar (about 100 grams) • Vanilla extract or vanilla sugar • cocoa powder • For the filling: • strawberries (about 120 grams) • heavy cream (about 350 ml) • sugar • For the topping: • chocolate for desserts (I used dark chocolate) (about 120 grams) •

strawberries • vanilla ice cream (or your favorite flavor) • Chocolate for melting or chocolate syrup • Milk