Coco

precooked red beet (100 g) • egg • all-purpose flour (about 60 g or 3 heaping tablespoons) • whole grain oat flour (about 60 g or 3 heaping tablespoons) • unsweetened cocoa powder (about 20 g or 1 heaping tablespoon) • granulated sugar (about 20 g or 2 heaping tablespoons) • sunflower oil (13.5 ml) • milk, at room temperature (20–40 ml) • baking soda • baking powder (for cakes) • ground cinnamon • aluminum baking pan, 9 x 6 inches (22 x 15 cm) •

Bake at 350°F (180°C) • Convection oven for 20–25 minutes • all-purpose flour (250 grams) • unsalted butter (125 grams) • large egg • sugar (125 grams) • Vanilla extract • Lemon zest • non-dairy heavy cream (300 grams) • Vanilla extract • sugar • (about 1 teaspoon) powdered gelatin (3 grams) •

heavy cream (320 ml) • coconut liqueur (such as Batida de Coco) (80 g) • plus 1 tablespoon sugar (55 g) • powdered gelatin (6 g) • ripe mango • powdered gelatin (6 g) • –2 tablespoons coconut milk (optional, to make the texture smoother) • Reserve a few mango cubes for garnish • Mint • Chocolate shavings (optional) • sprinkle of shredded coconut

For the Crust • pitted dates (about 220 grams) • almonds (about 120 grams) • pecans (about 120 grams) • salt • For the Vegan Coffee Panna Cotta • cashews, soaked (about 130 grams) • soy or coconut milk (about 150 grams) • agave syrup (about 60 grams) • vanilla bean • brewed coffee (about 40 grams) • salt •

all-purpose flour (about 250 grams) • large eggs, at room temperature • sugar (about 200 grams) • milk (about 240 ml) • sunflower oil (about 240 ml) • NESQUIK cocoa powder (about 100 grams) • baking powder (about 0.5 ounce or 16 grams)

eggs • salt • sugar (about 190 grams) • vegetable oil (about 100 grams) • all-purpose flour (about 250 grams) • cornstarch (about 50 grams) • milk (about 150 ml) • instant baking powder for cakes (about 0.5 oz or 16 grams) • unsweetened cocoa powder (about 30 grams) • vanilla powder (or 1 teaspoon vanilla extract)

FOR THE STARTER: • warm milk (50 ml) • level tablespoon sugar • fresh baker's yeast (15 grams) • bread flour (Manitoba) (50 grams) • FOR THE DOUGH: • bread flour (Manitoba) (250 grams) • all-purpose flour (200 grams) • unsweetened cocoa powder • sugar (150 grams) • salt (5 grams) • egg yolks, at room temperature •

Carnaroli rice (about 180 grams) • Mantua pumpkin, peeled and diced (about 100 grams) • chili pepper • Gorgonzola cheese (about 20 grams) • As needed • Vegetable broth • White wine • Extra virgin olive oil • Butter • Parmesan cheese • Milk • Unsweetened cocoa powder

milk (600 ml) • chestnut flour (100 grams) • unsweetened cocoa powder • sugar • vanilla extract • honey • Chocolate shavings and sliced blanched almonds, as needed, for garnish

egg whites (about 1/2 cup) • sugar (about 1 1/2 tablespoons) • all-purpose flour (about 1/3 cup plus 1 tablespoon) • unsweetened cocoa powder (about 1/2 cup) • milk (45 ml) • orange paste • baking powder • Powdered sugar, as needed, for dusting

all-purpose flour (about 85 grams) • unsweetened cocoa powder (about 15 grams) • milk (about 125 grams) • egg • sugar (about 25 grams) • melted butter (about 10 grams) • baking powder (about 1/2 packet) • salt • apple cider vinegar • Chocolate chips, as needed (optional, for an extra touch)

all-purpose flour (about 200 grams) • unsweetened cocoa powder (about 130 grams) • unsalted butter, at room temperature (about 170 grams) • sugar, preferably brown sugar for a more rustic flavor (about 200 grams) • large egg • baking powder • freshly ground Sarawak black pepper • salt • chocolate chips, optional (about 50 grams)

whole wheat flour (about 300 grams) • potato starch (about 100 grams) • wheat germ (about 10 grams) • brown sugar (about 130 grams) • baking powder (about 8 grams) • large egg • extra virgin olive oil (about 80 ml) • milk (about 50 ml) • whole wheat flour (about 100 grams) • unsweetened cocoa powder (about 15 grams) • brown sugar (about 50 grams) • chopped hazelnuts (about 40 grams) •

all-purpose flour (about 300 grams) • sugar • unsalted butter, softened (about 100 grams) • eggs • Cocoa powder, as needed, and Nutella,

all-purpose flour (360 grams) • cornstarch (40 grams) • powdered sugar (160 grams) • sweetened cocoa powder (such as Nesquik) (36 grams) • vanilla baking powder (8 grams) • salt • vanilla sugar • unsalted butter, softened (200 grams) • dark chocolate, finely chopped (40 grams) • chocolate hazelnut spread (such as Nutella) (40 grams) • egg yolks • honey (20 grams)

almonds (200 grams) • unsalted butter (150 grams) • sugar (150 grams) • eggs • dark chocolate, 70% cocoa (150 grams)

all-purpose flour (250 grams) • large egg • powdered sugar (60 grams) • unsalted butter (150 grams) • unsweetened cocoa powder (60 grams) • Nutella • Powdered sugar (for dusting)

unsalted butter (170 g) • packed dark brown sugar (muscovado) (200 g) • granulated sugar (50 g) • salt • large egg • egg yolk • all-purpose flour (at least 10g protein per 100g) (350 g) • vanilla bean or 1 teaspoon vanilla extract • baking powder (about 2 teaspoons) • dark chocolate chips (at least 70% cocoa) (180 g) • chocolate hazelnut spread (like Nutella) • walnuts

Carnaroli rice (about 3/4 cup) • semi-aged Pecorino Romano cheese, cut into pieces (about 5 1/3 ounces) • heavy cream (about 1 cup) • unsalted butter (about 2/3 cup) • cinnamon • garlic clove, unpeeled • scallion, crushed • pink shrimp, cleaned and chopped (about 5 2/3 ounces) • Sweet paprika • Bay leaf, grated ginger • extra virgin olive oil (about 1/2 cup) • unsweetened cocoa powder (about 1 tablespoon) •

all-purpose flour (about 300 grams) • eggs • lard (about 50 grams) • unsweetened cocoa powder (about 50 grams) • orange paste • limoncello • Vegetable oil, as needed, for frying • Honey, • Candied citron, • Colored sprinkles, • orange

all-purpose flour (about 300 grams) • eggs

pearl barley (about 400 grams) • onion • Treviso radicchio • Vegetable broth, • butter • Extra-virgin olive oil, • unsweetened cocoa powder • For the Parmesan fondue: • grated Parmesan cheese (about 150 grams) for the fondue • milk (about 150 grams) for the fondue • Salt,

unsalted butter (100 g) • plus 1 tablespoon granulated sugar (80 g) • unsweetened cocoa powder (20 g)* • plus 2 tablespoons superfine rice flour (140 g)* • chocolate chips (100 g)* • Maldon salt or other flaky sea salt (5 g) • baking powder (3 g)* • vanilla bean seeds • brown sugar (80 g) • Products marked with * must be certified gluten-free. Please check their suitability before using

all-purpose flour (about 60 grams) • unsweetened cocoa powder (about 10 grams) • Water and salt, • Roasted Delica squash,

unsalted butter (100 g) • dark chocolate, 70-80% cocoa (100 g) • large eggs • sugar (100 g) • hazelnuts (150 g) • salt • orange liqueur or rum • Powdered sugar,

almond flour (100 g) • chestnut flour (25 g) • sugar (25 g) • egg • baking powder (8 g) • chocolate chips (40 g) • unsweetened cocoa powder (30 g) • Juice of 1/2 orange • Zest of 1 orange

eggs • egg whites • powdered milk (about 130 grams) • water (200 ml) • skim milk (100 ml) • vegetable oil • unsweetened cocoa powder (about 35 grams) • sweetener or coconut sugar (about 40 grams; I used maple syrup) • cocoa powder,

all-purpose flour or semolina flour • unsweetened cocoa powder • medium eggs • salt • Water, • butter (about 100 g) • Sage, to taste • walnuts • Parmesan cheese shavings, to taste • rosemary

eggs • sugar (about 225 grams) • vegetable oil (about 125 ml) • milk (about 125 ml) • flour (about 215 grams) • unsweetened cocoa powder (about 40 grams) • baking powder

eggs • salt • sugar (about 120 grams) • vegetable oil (100 ml) • Greek yogurt (about 150 grams) • all-purpose flour (about 160 grams) • unsweetened cocoa powder (about 30 grams) • milk (60 ml) • crushed amaretti cookies (about 50 grams) • dark chocolate pieces (about 50 grams) • (about 2 teaspoons or 8 grams) baking powder • Powdered sugar,