Chocos

shelled hazelnuts (about 200 grams) • dark chocolate (about 200 grams) • hazelnut milk (about 250 ml) • sugar (about 40 grams) • walnut or hazelnut oil

crepes • pineapple • vanilla sugar • butter (about 40 grams) • grated chocolate (about 30 grams)

For the mango sorbet: • fresh mango (about 400 grams) • water (about 50 grams) • water (about 150 grams) • granulated sugar (about 150 grams) • For the crêpes – Paul Bocuse’s recipe, a real treat: • all-purpose flour (about 250 grams) • granulated sugar (about 15 grams) • salt • unsalted butter, melted (about 50 grams) • low-fat milk (about 500 grams) • large eggs •

dark chocolate (150 g) • aquafaba (liquid from canned chickpeas) (150 g) • sugar (30 g) • Sea salt flakes

avocado • dried dates • almond milk (about 150 ml) • chocolate granola • chia seeds (adjust to taste)

large egg whites (about 90 grams) • powdered sugar (200 grams) • hazelnut flour (about 50 grams) • granulated sugar (50 grams) • Chocolate hazelnut spread

70% dark chocolate • unsweetened applesauce • eggs • cornstarch • oat bran (optional, for extra fiber) • stevia (optional)

Frosted Flakes cereal (about 200 grams) • unsalted butter (about 120 grams) • dark chocolate with whole hazelnuts (about 180 grams) • milk (about 80 milliliters) • egg yolk • egg whites • sugar • salt

large eggs • all-purpose flour (40 grams) • cornstarch for gluten-free option (80 grams) • cornstarch (40 grams) • powdered sugar, plus extra for dusting the pan (90 grams) • unsweetened cocoa powder (25 grams) • heavy cream (200 ml) • powdered sugar (20 grams)

chocolate (plus 6 squares) (160 g + 6 squares) • unsweetened applesauce (100 g) • eggs • almond flour or hazelnut flour or gluten-free flour (50 g) • Greek yogurt, soy cream, or ricotta cheese (100 g) • baking soda (gluten-free) or baking powder

semi-whole grain rice flour (210 grams) • chestnut flour (20 grams) • cornstarch (20 grams) • plus 1 tablespoon vegan baking margarine, 79% fat (120 grams) • light brown sugar (vergeoise) (60 grams) • granulated sugar (40 grams) • vanilla sugar (20 grams) • large egg • guar gum (2 grams) • psyllium husk plus 1/4 cup water (2 grams psyllium + 50 ml water) • gluten-free baking powder (1.2 grams) • dark baking chocolate (100 grams) •

dark chocolate (100 g) • milk • eggs • unsweetened applesauce (120 g) • Small treats for decoration (such as mini meringues, cookie crumbles, white chocolate, sliced almonds, or chopped hazelnuts)

cream cheese or mascarpone (about 400 grams) • heavy cream (about 200 ml), 30% fat • dark baking chocolate (about 200 grams) • granulated sugar (about 90 grams) • Some speculoos cookies • Decorations of your choice • little milk • Optional: salted caramel sauce (see attached recipe) • For decoration: whole almonds, truffles, chopped hazelnuts, white chocolate • Chocolate bark • Candied orange

plain yogurt (4.4 oz or 125g) • yogurt containers of sugar • yogurt containers of all-purpose flour • yogurt container of vegetable oil or melted butter • baking powder • eggs • canned pears, drained (about 14 oz or 400g) • dark chocolate (about 100g) • almonds • salt

brioche • eggs • granulated sugar (about 60 grams) • heavy cream (about 50 grams) • vanilla extract • grated chocolate

For the chocolate sponge cake: • egg whites • egg yolks • whole eggs • + 7 tablespoons granulated sugar (about 135 g + 85 g) • all-purpose flour (about 85 g) • unsweetened cocoa powder (about 50 g) • Ingredients • Mascarpone cream: • mascarpone cheese (about 125 g) * • heavy cream, 35% fat (about 1 cup or 250 ml) * • granulated sugar (about 65 g) •

SWEET PASTRY: • all-purpose flour (250 grams) • powdered sugar (100 grams) • cold unsalted butter (125 grams) • large egg • GANACHE: • dark or milk chocolate (200 grams) • heavy cream (200 ml) • banana

puff pastry • apples • dark baking chocolate (about 100 grams) • heavy cream (about 200 ml) • unsalted butter (about 100 grams) • almond flour (about 100 grams) • sugar (about 80 grams) • eggs • Chocolate chips and sliced almonds

Crêpe batter • dark chocolate (70 g) • Heavy cream • Shredded coconut

ripe bananas (plus 1 more for decoration) • all-purpose flour (220 grams) • baking powder (half a packet) • packed light brown sugar (100 grams) • unsalted butter, melted and cooled (100 grams) • eggs • chocolate chips (100 grams) • Chocolate spread of your choice • Chocolate shavings

For the mango-passion fruit insert: • mango-passion fruit purée (about 300 grams) • gelatin or 1/2 teaspoon NH pectin • diced mango (about 50 grams) • For the chocolate mousse: • plus 1 tablespoon whole milk (about 90 grams) • plus 1 tablespoon heavy cream (about 90 grams) • egg yolks • dark chocolate (about 190 grams) • gelatin • water (about 35 grams) • sugar (about 100 grams) •

dark chocolate 70% (100 g) • eggs • melted coconut oil (about 1 oz / 30 g) • lupin flour (about 0.35 oz / 10 g)

rolled oats (30 grams) • rice flour (20 grams) • unsweetened cocoa powder (such as Van Houten) • vanilla sweetener (such as Canderel) or other sweetener • unsweetened applesauce (90 grams) • large egg • baking powder • Almond extract or other flavoring

powdered sugar (150 g) • almond flour (150 g) • granulated sugar (150 g) • water (50 g) • heavy cream (about 200 ml) • baking chocolate (100 g) • pear • tonka beans • egg whites

mascarpone, at room temperature (250 grams) • dark chocolate (200 grams) • eggs • powdered sugar (60 grams) • all-purpose flour (40 grams)

large eggs • sugar (about 130 grams) • unsalted butter (about 160 grams) • milk chocolate (about 170 grams) • dark chocolate (about 100 grams) • all-purpose flour (about 300 grams) • baking powder • milk (60 ml) • large pinches fleur de sel de Guérande (or other flaky sea salt) • chocolate chips (about 50 grams)

petit beurre cookies or graham crackers (about 300 grams) • unsalted butter, melted (about 100 grams) • Philadelphia cream cheese (about 250 grams) • heavy cream (about 250 grams) • white chocolate (about 200 grams) • gelatin • red berry jam (about 200 grams) • heavy cream (about 250 grams) • fresh raspberries (about 250 grams)

unsweetened cocoa powder (20 grams) • finely ground hazelnuts (70 grams) • sea salt • agave syrup (or maple syrup) • dates • milk (about 100 ml, dairy or plant-based) • Cocoa powder, for coating

chestnut flour (65 grams) • eggs • unsweetened applesauce (180 grams) • dark chocolate (200 grams) • baking powder (about half a packet) • Chocolate chips

sorghum flour (90 g) • oat flour (90 g) • cornstarch (70 g) • small zucchini (make sure it's not too watery) • bittersweet baking chocolate (300 to 400 g) • unrefined light brown sugar (100 g) • butter, ghee, or neutral oil • yogurt (50 mL) • rice milk or other plant-based milk (60 mL) • baking soda (10 g) • guar gum (5 g) • apple cider vinegar •