Shape chocolates

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)

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) •

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

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

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)

pumpkin, peeled and cleaned (about 300 grams) • eggs • blanched almonds (about 50 grams) • dark chocolate chips (about 30 grams) • all-purpose flour (about 150 grams) • rice flour (about 100 grams) • vegetable oil (about 70 grams) • amaretti cookies (about 300 grams) • sugar (about 150 grams) • baking powder (about 2 1/2 teaspoons or 16 grams) • Powdered sugar,

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) •

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

For the chocolate sponge cake • eggs • unsweetened cocoa powder • cornstarch • all-purpose flour • sugar • salt • vanilla sugar or seeds from 1 vanilla bean • For the mascarpone cream • milk (500 ml) • cornstarch (about 50 grams) • whole eggs •

almond flour (150 grams) • sugar (100 grams) • bittersweet chocolate, chopped (170 grams) • unsweetened cocoa powder (15 grams) • salt • baking powder (4 grams) • Vanilla extract or vanilla powder • unsalted butter, softened (170 grams) • potato starch (25 grams) • eggs • sugar (20 grams) • Chocolate glaze

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)

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

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

cookies, larger than the base of your molds (such as digestive cookies or graham crackers) • dark or milk chocolate (100 g) • Cherries in syrup, • heavy cream (400 ml) • sugar (60 g) • vanilla extract • powdered gelatin or 2 sheets (8 g)

all-purpose flour (about 200 grams) • eggs • grappa • salt • sugar • heavy cream • Oil for frying • Chocolate hazelnut spread (such as Nutella) • heavy whipping cream (about 200 grams)

chocolate cookies, crushed (about 300 grams) • unsalted butter, melted (about 150 grams) • heavy cream (about 500 ml) • white chocolate, roughly chopped (about 140 grams) • unflavored gelatin (about 10 grams) • raspberries (about 180 grams) • sugar • Grated zest of 1 lemon

strawberries (about 150 grams / 5.3 oz) • ladyfingers or small cookies • powdered sugar (about 80 grams) • fresh mint • lime • Dark chocolate • mascarpone cheese (about 250 grams) • heavy whipping cream (about 200 grams) • Milk,

heavy cream (300 ml) • granulated sugar (60 g) • chocolate (100 g) • powdered gelatin (about 5 g) • granulated sugar • water • mixed seeds and chopped nuts

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 •

heavy cream (500 grams) • whole milk (500 grams) • powdered gelatin (11-12 grams) • white chocolate (200 grams) • powdered sugar (50 grams) • For the filling: 1 1/4 cups peach puree (300 grams) • sugar (50 grams) • Juice of 1 lemon • powdered gelatin (6 grams) • For decoration: 1 1/2 oz dark chocolate (40 grams) • milk