Shape chocolates

whole milk (250 ml) • egg yolks • sugar (80 grams) • all-purpose flour (20 grams) • Zest of 1 orange • cinnamon stick • white chocolate (50 grams) • Chopped Bronte pistachios, to taste • thin slices of pineapple (about 1/8 inch or 2-3 mm thick) • Powdered sugar and spices,

chocolate sponge cake layers, each about 3/8 inch thick (1 cm) • sweetened condensed milk (about 385 grams) • coconut milk (200 grams) • egg yolks • packed light brown sugar (150 grams) • cornstarch (25 grams) • strawberries, chopped (about 10.5 oz or 300 grams) • chocolate chips (60 grams) • white chocolate (220 grams) • plus 2 tablespoons heavy cream (135 grams) • warm water (150 ml) • sweetened condensed milk (150 grams)

Carnaroli rice (about 200 grams) • diced pumpkin (about 200 grams) • Boiling water, • dry white wine • Dark chocolate, • Fresh chili pepper, • cold unsalted butter (about 100 grams) • bacon • extra virgin olive oil

bread flour (Manitoba) (about 250 grams) • active dry yeast (about 5 grams) • sugar (about 50 grams) • whole milk (about 130 ml) • extra virgin olive oil (about 20 ml) • peach jam (about 150 grams) • apples • pine nuts (about 20 grams) • dark chocolate chips (about 20 grams)

very ripe bananas (about 1 cup/200 grams, peeled) • pear (about 1/2 cup/100–120 grams, peeled) • dark chocolate (about 60 grams) • orange • sorghum flour (100 grams) • cornstarch (80 grams) • brown sugar (50 grams) • vegetable oil (about 60 grams) • kefir (50 grams) • gluten-free vanilla baking powder

Pink Lady apple • dark chocolate (about 100 grams) • sugar • Optional: lemon and orange zest

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 300 grams) • large egg • egg yolks • granulated sugar (about 100 grams) • baking powder • unsalted butter, softened (about 135 grams) • vanilla extract • salt • dark chocolate chips (about 100 grams) • Williams pears • powdered sugar (about 100 grams) • whole milk ricotta cheese (about 500 grams) •

ripe bananas • oats (about 120 grams) • chocolate chips (about 35 grams)

plain tea biscuits (about 250 grams) • egg yolks • For cooking the strawberries: • For the strawberry sauce: • Tools:

all-purpose flour (about 300 grams) • unsweetened cocoa powder (about 50 grams) • unsalted butter, cut into pieces (about 125 grams) • granulated sugar (about 125 grams) • baking powder • large eggs • Nutella, • vanilla powder or 1 teaspoon vanilla extract • Cocoa powder, for dusting

a panettone or pandoro, sliced • mascarpone (250 grams) • heavy whipping cream (200 ml) • powdered sugar (70 grams) • chocolate chips or chocolate shavings (100 grams) • chocolate, for the ganache (100 grams) • heavy whipping cream, for the ganache (150 ml) • butter, for the ganache (10 grams)

For the crust • all-purpose flour (about 300 grams) • unsweetened cocoa powder (about 25 grams) • cold unsalted butter, diced (about 150 grams) • powdered sugar (about 100 grams) • large egg • salt • dark chocolate, melted, for brushing the crust (about 40 grams) • For the panna cotta • heavy cream (about 500 ml) • sugar (about 60 grams) • mint syrup (about 120 ml) •

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) •

whole wheat bread (about 50 grams) • Espresso coffee, • unsweetened cocoa powder • carob flour (or substitute with unsweetened cocoa powder) • plain Greek yogurt (about 170 grams) • shredded coconut • honey (optional) • cacao nibs (or dark chocolate chips) • Unsweetened cocoa powder and coconut flakes, for garnish

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 •

whole wheat flour (300 g) • eggs • orange juice (50 g) • Zest of 1 orange, grated • extra virgin olive oil (70 g) • brown sugar (50 g) • baking powder (8 g) • chocolate chips (60 g) • chopped pistachios (30 g)

pandoro (about 600 grams) • Powdered sugar, as needed, for dusting • Marsala wine • whole milk ricotta (about 820 grams) • chocolate chips (about 100 grams) • powdered sugar (about 100 grams) • dark chocolate (about 250 grams) • heavy cream (about 250 ml)

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) •

heavy cream (350 ml) • whole milk (350 ml) • sugar (200 grams) • unsweetened cocoa powder (40 grams) • amaretti cookies, finely crushed (200 grams) • white chocolate, chopped (200 grams) • unsalted butter, melted (80 grams) • fresh orange juice (300 ml) • Juice of 1 lemon • gelatin (about 24 grams)

INGREDIENTS for the starter • bread flour (50 grams) • all-purpose flour (50 grams) • sugar • active dry yeast (10 grams) • milk (50 ml) • INGREDIENTS for the dough • warm milk (200 ml) • egg yolks • sugar (the original recipe says 3) • vanilla powder or 1 teaspoon vanilla extract • honey (50 grams) •

For the base • chocolate cookies (about 200 grams) • unsalted butter, melted (about 80 grams) • For the panna cotta • heavy cream (about 500 ml) • whole milk (about 100 ml) • powdered gelatin (about 8 grams) or 4 gelatin sheets • Mint syrup, to taste • granulated sugar (about 100 grams) • For the ganache • dark chocolate (about 100 grams) • heavy cream (about 100 ml)

chocolate cookies (about 180 grams) • milk chocolate (about 100 grams)

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)

(about 2 2/3 cups) bread flour (Manitoba-style) • (about 3/4 teaspoon) fresh yeast (or 24 g (about 2 tablespoons) dried sourdough starter) • (about 1/3 cup plus 1 tablespoon) granulated sugar • (about 2 tablespoons) egg yolks • (about 3 tablespoons) water • (about 3 large) whole eggs • (about 5 tablespoons) unsalted butter (let sit at room temperature at least 4 hours) + 10 g (about 2 teaspoons) for finishing • (about 1 teaspoon) salt • (about 1 tablespoon) honey (I used organic chestnut honey) • Grated orange zest • Grated citron zest (or lemon zest) • vanilla extract •

stale bread (250 grams) • milk (about 250 ml)

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

Delica pumpkin, peeled and chopped (about 270 grams) • granulated sugar (about 160 grams; I used half erythritol) • large eggs (about 180 grams) • all-purpose flour (about 240 grams; you can use ancient grain flour or 00 flour) • high-oleic sunflower oil (100 ml) • walnuts (about 80 grams) • raisins, soaked (about 30 grams) • dark chocolate (about 100 grams) • Vanilla and cinnamon, to taste • Walnuts and dark chocolate, for topping • Tools • Blender •

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