Chocolates

dark chocolate (200 grams) • unsalted butter (200 grams) • (or 7 oz. unsweetened applesauce (200 grams)) • sugar (70 grams) • eggs • corn starch (80 grams)

plus 1 tablespoon unsalted butter, softened (125 g) • powdered sugar (60 g) • homemade vanilla sugar (15 g) • fine sea salt (2 g) • vanilla extract • egg yolk • all-purpose flour (150 g) • cornstarch (50 g) • baking powder • unsweetened cocoa powder

eggs • sugar (about 120 grams) • petit suisse yogurts (or substitute with 3/4 cup (about 180 grams) plain whole milk yogurt or Greek yogurt) • melted dark baking chocolate (about 100 grams) • all-purpose flour (about 50 grams) • baking powder (about 2 teaspoons)

dark chocolate tartlet shells • American cookie crumbs • clementine juice (about 150 ml) • sugar (about 50 grams) plus 1 tablespoon • powdered gelatin (about 4 grams) • very cold heavy cream (about 250 ml) • clementine for decoration

pears • eggs • sugar (60 grams) • milk (1/2 liter) • vanilla extract (10 grams) • Floraline cereal (80 grams) • Chocolate chips • Caramelized almond

Choux Pastry: • all-purpose flour (150 grams) • unsalted butter (100 grams) • water (240 ml) • eggs • granulated sugar (5 grams) • fine salt (5 grams) • untreated orange • heavy cream (80 ml) • mascarpone (200 ml) • powdered sugar (15 grams) • Cointreau •

eggs • granulated sugar (120 grams) • all-purpose flour (50 grams) • cornstarch (40 grams) • unsweetened cocoa powder • salt • Melted butter for the pan • chocolate mousse (use your favorite recipe) (about 500 ml) • pear • candied peanuts (caramelized peanuts) • granulated sugar (120 grams) • water (150 ml) •

aquafaba (about 125 grams) • chocolate (about 100 grams) • sugar • (optional) orange zest or a pinch of Espelette pepper, etc

eggs • gluten-free flour blend (about 175 grams) • xylitol (about 150 grams) • coconut sugar (about 50 grams) • sunflower oil (about 100 grams) • plant-based butter (about 50 grams) • gluten-free baking powder (about half a packet) • baking soda • unsweetened almond milk (about 50 ml) • unsweetened cocoa powder (about 20 grams) • vanilla extract

puff pastry or 1 lb (500 g) homemade puff pastry • hazelnut meal (70 g) • almond meal (30 g) • salted butter (100 g) • eggs • light brown sugar (100 g) • amaretto (optional) • chocolate (120 g) • egg yolk • granulated sugar • milk

eggs • sugar (80 grams) • salt • unsalted butter (100 grams) • bittersweet chocolate, about 65% cacao (Nestlé Dessert or similar, 180 grams from a 7-ounce/200-gram bar) • all-purpose flour (100 grams) • baking powder • Butter for greasing the pan • Powdered sugar • Ganache • Decorative candies (truffles, chocolates, edible pearls, sprinkles, etc.) • Whipped cream •

dark chocolate (200 g) • margarine (100 g) • powdered sugar • Unsweetened cocoa powder • sea salt (optional)

whole wheat flour (about 170 grams) • baking powder • coconut blossom sugar (about 60 grams) • vanilla extract • hazelnut butter (about 80 grams) • melted coconut oil or any neutral oil (about 50 grams) • milk (about 20 ml; use skim lactose-free milk or ideally hazelnut milk) • egg • 70% dark chocolate with sea salt, chopped (about 50 grams) • whole roasted unsalted hazelnuts (about 50 grams)

eggs • salt • honey • coconut milk • coconut flour (about 100 grams) • dark chocolate 85% (about 40 grams), broken into small pieces

water (120 g) • salt • unsalted butter (50 g) • all-purpose flour (75 g) • large eggs • powdered sugar • milk (500 g) • egg yolks • powdered sugar (100 g) • all-purpose flour (50 g) • dark chocolate chips or pieces (120 g) • dark (or white) chocolate (100 g) •

dark chocolate (200 grams) • butter (50 grams) • heavy cream (400 ml) • Shredded coconut

bittersweet baking chocolate (150 g) • very cold soy cooking cream (250 ml)

dark chocolate (at least 50% cocoa) (100 g) • liquid from a can of chickpeas (150 ml) • milk (any plant-based or regular)

all-purpose flour (about 110 grams) • almond flour (about 20 grams) • agave syrup (about 30 grams) • maple syrup (about 10 grams) • blanched almond butter (about 40 grams) • pistachio paste (about 40 grams) • eggs • baking powder (about 5 grams) • salt • Ganache: 3 1/2 ounces dark chocolate (about 100 grams) • plus 1 tablespoon thick cream (about 100 grams; use soy cream if desired)

salted butter, melted (90 grams) • eggs plus 1 yolk

silken tofu • vegan chocolate

dark chocolate (250 g) • heavy cream (100 ml) • unsalted butter (40 g) • For coating • shredded coconut, unsweetened cocoa powder • caramelized chopped hazelnuts

dark chocolate (250 g) • unsalted butter (80 g) • heavy cream (300 ml) • unsweetened dark cocoa powder (100 g) • dried peppermint leaves (about 20 g)

dark chocolate (250 g) • heavy cream (100 ml) • butter (20 g) • unsweetened cocoa powder (50 g)

dark chocolate (200 g) • butter (60 g) • egg yolk • powdered sugar • Unsalted pistachios • Cocoa powder

all-purpose flour or cornstarch • unsweetened cocoa powder • sugar • milk (about 700 ml; you can use half water and half milk if you prefer)

dark baking chocolate (150 g) • Liquid from one can of chickpeas (aquafaba)

oat, almond, or soy milk (about 250 ml) • oat, almond, or soy cream (about 15 grams) • cornstarch or tapioca starch (about 15 grams) • unsweetened cocoa powder (about 10 grams) • coconut milk powder (about 8 grams; make sure it's dehydrated coconut milk, not shredded coconut) • 70% dark baking chocolate, chopped (about 35 grams) • crumbled speculoos cookie (dairy-free and/or gluten-free) • To taste: shaved 70% dark baking chocolate • To taste: shaved vegan white chocolate

dark chocolate or other chocolate (250 g) • egg yolks • powdered sugar (60 g) • unsalted butter (100 g) • vanilla sugar • unsweetened cocoa powder (50 g) • roasted unsalted peanuts and pistachios, chopped

chocolate (250 g) • heavy cream (250 ml) • unsalted butter, softened and cut into pieces (50 g) • eggs • sugar (120 g) • Vanilla extract • salt • all-purpose flour (80 g) • hazelnut flour (40 g)