Darkchocolate

pie dough (about 300 grams; see the recipe on my profile) • dark chocolate (about 150 grams) • heavy cream (about 150 grams) • powdered sugar (about 45 grams) • egg • pear, diced • as needed, crushed cookies

dark chocolate (from leftover Easter eggs) (about 170 grams) • instant coffee (about 70 grams) • erythritol (about 70 grams) • water (about 40 grams)

chocolate cookies (about 230 grams) • unsalted butter, melted (about 125 grams) • dark chocolate, chopped (about 200 grams) • milk (about 160 grams) • heavy cream (about 200 ml) • powdered gelatin (about 8 grams) • milk chocolate, chopped (about 200 grams) • milk (about 160 grams) • heavy cream (about 200 ml) • powdered gelatin (about 8 grams) • white chocolate, chopped (about 200 grams) • milk (about 160 grams) •

all-purpose flour (about 250 grams) • powdered sugar (about 100 grams) • cold unsalted butter (about 150 grams) • large egg • Grated zest of 1 lemon • fine salt • semi-pearled farro (about 80 grams) • unsalted butter (about 30 grams) • milk (about 200 grams) • salt • Zest of 1 lemon • ricotta cheese (about 250 grams) •

blanched almonds (200 grams) • sugar (200 grams) • dark chocolate (200 grams) • unsalted butter (200 grams) • large eggs • baking powder (about 2 1/2 teaspoons) • Powdered sugar

all-purpose flour (40 grams) • unsalted butter (50 grams) • dark chocolate (170 grams) • eggs • baking powder (half a packet) • sugar (50 grams) • finely chopped almonds (100 grams) • salt • Powdered sugar

all-purpose flour (about 170 grams), sifted • granulated sugar (about 160 grams) • eggs • baking powder (about 16 grams) • low-fat milk (about 100 ml) • unsalted butter (about 60 grams) • melted dark chocolate (about 80 grams) • unsweetened cocoa powder (optional) • Powdered sugar, as needed, for dusting

powdered sugar (200 grams) • honey (25 grams) • unsalted butter, at room temperature (250 grams) • large egg yolks, at room temperature (about 125 grams) • unsweetened cocoa powder (25 grams) • almond flour (250 grams) • all-purpose flour (65 grams) • baking powder (5 grams) • dark chocolate (300 grams) • large egg whites (about 160 grams) • granulated sugar (40 grams) • Powdered sugar, as needed, for dusting

walnut halves • almonds (about 70 grams) • egg white • sugar (about 80 grams) • dark chocolate (about 120 grams) • cinnamon (optional)

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,

ready-made almond flour mix (about 250 grams) • grated dark chocolate (about 170 grams) • softened butter (about 170 grams) • potato starch or cornstarch (about 25 grams) • salt • baking powder (such as a standard US brand, about 4 grams) • powdered sugar (about 20 grams) • unsweetened cocoa powder (about 15 grams) • pure vanilla powder (or 1 teaspoon vanilla extract)

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

For the crust: • all-purpose flour (about 300 grams) • unsalted butter, softened (about 120 grams) • plus 1 tablespoon sugar (about 90 grams) • eggs • Lemon zest • salt • For the pastry cream: • milk (about 400 ml) • egg yolks • all-purpose flour (about 30 grams) • plus 1 tablespoon sugar (about 80 grams) •

unsalted butter, at room temperature • vanilla bean • Maldon salt • powdered sugar • large egg yolks (120 g) • dark chocolate, melted (at 95°F/35°C) • large egg whites (180 g) • plus 2 tablespoons (180 g) granulated sugar • all-purpose flour • apricot purée • vanilla bean • agar agar •

all-purpose flour (about 300 grams) • vegetable oil (about 130 grams) • milk (about 130 grams) • sugar (about 160 grams) • eggs • dark chocolate shavings (about 100 grams) • walnuts (about 100 grams) • baking powder (about 2 1/2 teaspoons or 16 grams)

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

toasted hazelnuts (about 250 grams; you can also use almonds, or half hazelnuts and half almonds) • eggs • unsalted butter (about 200 grams) • sugar (about 200 grams) • dark chocolate (about 200 grams) • unsweetened cocoa powder (about 30 grams) • Grated zest of 1 orange • Strega liqueur or rum • salt • vanilla powder (optional)

digestive cookies (about 200 grams) • unsalted butter, melted (about 80 grams) • cream cheese (about 330 grams) • heavy whipping cream (about 200 grams) • dark chocolate (about 150 grams) • milk chocolate (about 150 grams) • hazelnut chocolate (about 150 grams) • powdered sugar (about 125 grams) • powdered gelatin (about 6 grams) • heavy whipping cream (about 200 ml) • dark chocolate (about 100 grams) • dark chocolate, shaved (about 50 grams) •

eggs • sugar (180 grams) • all-purpose flour (230 grams) • dark chocolate chips (100 grams) • unsalted butter, softened (150 ml) • milk (150 grams) • baking powder (about 2 1/4 teaspoons or 16 grams) • Grated lemon zest

eggs • extra virgin olive oil • water • erythritol (50 grams) • almond flour (40 grams) • potato starch (25 grams) • inulin (12 grams) • unsweetened cocoa powder (8 grams) • baking powder (10 grams) • Vanilla extract, to taste • dark chocolate (45 grams) • dark chocolate chips (25 grams) •

70% dark chocolate (170 grams) • almond flour (85 grams) • hazelnut flour (85 grams) • powdered sugar (170 grams) • unsalted butter, softened (170 grams) • potato starch (25 grams) • unsweetened cocoa powder (14 grams) • large egg whites (about 150 grams) • large egg yolks (about 85 grams) • baking powder (4 grams) • salt • vanilla extract

finely ground blanched or unblanched almonds (about 185 grams) • dark chocolate (at least 70%) (about 125 grams) • unsalted butter (about 125 grams) • granulated sugar (about 125 grams) • orange liqueur or rum • large eggs • Powdered sugar, as needed, for dusting

blanched almonds (85 grams) • blanched hazelnuts (85 grams) • unsalted butter (170 grams) • vanilla bean • 50% dark chocolate (170 grams) • unsweetened cocoa powder (14 grams) • salt • large egg whites (150 grams) • large egg yolks (about 85 grams) • baking powder (4 grams) • powdered sugar (170 grams) • potato starch (25 grams)

shelled almonds (150 grams) • dark chocolate (120 grams) • unsalted butter or margarine (120 grams) • eggs • packed brown sugar (80 grams) • baking powder (6 grams)

dark chocolate (100 g) • whole milk (100 g) • good espresso coffee for each bicerin • heavy cream (100 g) • acacia honey

unsalted butter (100 grams) • sugar (50 grams) • salt • large egg • rice flour (100 grams) • potato starch or cornstarch (100 grams) • dark chocolate (200 grams) • milk (50 ml) • large egg

medium strawberries • mascarpone (250 grams) • eggs • sugar • milk (120 ml) • powdered sugar • dark chocolate (100 grams) • ladyfingers

eggs • mascarpone (250 grams) • Milk as needed, at room temperature • strawberries (500 grams) • extra dark chocolate (100 grams) • sugar • Alchermes liqueur • Electric mixer • Mixing • Piping

For the crust: • all-purpose flour (225 grams) • sugar (90 grams) • plain or lemon yogurt (60 grams) • large egg (about 1 tablespoon plus 2 teaspoons, 25 grams) • unsalted butter (75 grams) • baking powder (2 grams) • salt • For the filling: • mascarpone cheese (250 grams) • ricotta cheese (250 grams) • plus 1 tablespoon sugar (115 grams) •

unsalted butter (150 grams) • 60% dark chocolate (220 grams) • packed light brown sugar (300 grams) • large eggs • vanilla extract • vegetable oil (4 tablespoons) • unsweetened cocoa powder (50 grams) • salt • all-purpose flour (85 grams) • boiling water (160 ml) • espresso • granulated sugar •