All Our Recipes

Iced Praliné Celaya

Made with Celaya Hot Chocolate

Iced Speculaas Celaya

Made with Celaya Hot Chocolate

Earl Grey Celaya Frappé

Made with Celaya Hot Chocolate

Celaya Expresso Frappé

Made with Celaya Hot Chocolate

Bauleys

Made with Blond® Dulcey 35%

Blue Flower Tea Celaya

Made with Celaya Hot Chocolate

Raspberry Valentine

Made with Kalingo 65%

Amatika

Made with Amatika 46%

Saturnia Bonbon

Made with Amande Noisette 50% - 19971

Intense Tainori Truffles

Made with Taïnori 64%

Intense Manjari Truffles

Made with Manjari 64%

Intense Araguani Truffles

Made with Azélia 35%

Intense Alpaco Truffles

Made with Alpaco 66%

Intense Macaé Truffles

Made with Macaé 62%

Soft Caramels

Made with Manjari 64%

Tainori Rippled Chocolate Bonbons

Made with Taïnori 64%

Manjari Rippled Chocolate Bonbons

Made with Manjari 64%

Macae Rippled Chocolate Bonbons

Made with Macaé 62%

Araguani Rippled Chocolate Bonbons

Made with Azélia 35%

Alpaco Rippled Chocolate Bonbons

Made with Alpaco 66%

Tulakalum Chocolate Bonbons

Made with Tulakalum 75%

Arawa Chocolate Bonbons

Made with Tulakalum 75%

Strawberry Bahibé Bonbons

Made with Strawberry Inspiration

“Nana” Nyangbo Pineapple Chocolate Bonbons

Made with Nyangbo 68%

Almond, Fig + Black Currant

Made with Almond Inspiration

Passion Bahibé Bonbon Recipe

Made with Passionfruit Inspiration

Passion Bahibé Bonbons

Made with Passionfruit Inspiration

Yuzu Malinko

Made with Yuzu Inspiration

Raspberry Malinko

Made with Raspberry Inspiration

Chocolate Strata

Made with Nyangbo 68%

Summer Delight

Made with Amande Noisette 50% Fruité Craquant - 19973

Rocher

Made with Amande Noisette 50% Fruité Craquant - 19973

Valcoba Truffles

Made with Amande Noisette 50% Caramélisé - 2261

Passion Club

Made with Amande Noisette 50% Caramélisé - 2261

Duchess Of Burgundy

Made with Amande 70% - 9015

Sollies Chocolate Bonbons

Made with Almond Inspiration

Madinina

Made with Taïnori 64%

Lollipops milk chocolate

Made with Noisette 66% - 7531

Lollipops dark chocolate “jupiter”

Made with Illanka 63%

Lollipops dark chocolate ''karna''

Made with Illanka 63%

Caramel Praliné Sprinkles Chocolate Bonbon

Made with Noisette 66% - 7531

Citrus Abacus

Made with Amande Noisette 50% Fruité Craquant - 19973

Pralivanilla

Made with Noisette 55% - 11309

Chocolate bonbon éclat d’or yuzu

Made with Noisette 66% - 7531

Bahibe Chocolate Bonbon

Made with Bahibe 46%

Kalingo Squares

Made with Kalingo 65%

Instant amarena

Made with Noisette Noir 34% - 2264

Frambolis

Made with Guanaja 70%

Coated Nougat Marshmallow Bars

Made with Illanka 63%

Yuzu-Strawberry DÉLICIEUSE

Made with Pâte d'amandes de Provence 50% - 3211

Melba chocolate bonbon

Made with Ivoire 35%

Capucins Mendiants

Made with Alpaco 66%

Oabika Turnip Dessert

Made with Oabika - Gold of the pod

Symphonie

Made with Passionfruit Inspiration

Framjo-Dessert

Made with Raspberry Inspiration

Forest Flower

Made with Amatika 46%

Isalo

Made with Millot 74% - Pure Millot Plantation

Tangerika

Made with Amatika 46%

Amatika Coconut & Hazelnut

Made with Amatika 46%

Milk Chocolate Mousse Coconut & Passion Fruit

Made with Amatika 46%

Peach Ravioli

Made with Amatika 46%

MARIAGE DE SAVEURS

Made with Millot 74% - Pure Millot Plantation

Lovers’ Surprise

Made with Raspberry Inspiration

Dos Enamorados

Made with Illanka 63%

Hanging Garden Dessert

Made with Alpaco 66%

Painted Roses Dessert

Made with Raspberry Inspiration

Fruit Du Soleil

Made with Almond Inspiration

Indulgent Efflorescence

Made with Almond Inspiration

Crescendo Dessert

Made with Guanaja 70%

K’Inich

Made with Tulakalum 75%

Floreo

Made with Tulakalum 75%

Brioche Pain Perdu

Made with Amande Noisette 50% Fruité Craquant - 19973

Tira-Misu

Made with Bahibe 46%

Chocolate Equation

Made with Itakuja 55%

Carriacou Tartlet - Restaurant Version

Made with Macaé 62%

P125 Coeur De Guanaja Panna Cotta

Made with P125 Coeur de Guanaja

Strawberry Or Passion Fruit Pêle-Mêle

Made with Strawberry Inspiration

Pral-Ericacée

Made with Amande Noisette 60% - 11307

Pecan Promises

Made with Pecan 50%

Transparence

Made with Ivoire 35%

Gourmet Paint Palette

Made with Pecan 50%

Namelaka Lime Cream With Candied Raspberries

Made with Ivoire 35%

Carriacou Tartlet - Bistro Version

Made with Guanaja 70%

Kisselo Dessert - Restaurant Version

Made with Opalys 33%

Kisselo Dessert - Banquet Version

Made with Ivoire 35%

Spiralis

Made with Almond Inspiration

Twist

Made with Ivoire 35%

Zinzli Plated Dessert

Made with Blond® Orelys® 35%

Baba Story

Made with Taïnori 64%

Chocolate Soufflé & Verbena Iced Milk

Made with Taïnori 64%

Strawberry And Vanilla

Made with Opalys 33%

Pop Fresh

Made with Amande 60% - 2260

Intense Manjari

Made with Noisette 66% - 7531

Equation Chocolat

Made with Caraïbe 66%

As Time Goes By...

Made with Taïnori 64%

Kaly Pear

Made with Opalys 33%

Prali Apple

Made with Amande Noisette 60% - 11307

Passion Fashion

Made with Jivara 40%

Black Forest Surprise

Made with Illanka 63%

Tira-Misu

Made with Bahibe 46%

Avellina praliné jelly

Made with Noisette 55% - 11309

Milk Chocolate Forest

Made with Bahibe 46%

Chocolate Citrus Velouté

Made with Alpaco 66%

Mandar’in love

Made with Pâte d'amandes de Provence 50% - 3211

Crêpe Prali-Suzette

Made with Noisette 55% - 11309

Babylon

Made with Bahibe 46%

Guanaja 70% Heart of Ice

Made with Cooking Range Guanaja 70% dark chocolate

Blue Light Chocolate Popsicle

Made with Amatika 46%

Marbled Tropical Dulcey Ice-Cream Bars

Made with Blond® Dulcey 35%

Almond Inspiration Swirl Ice Cream

Made with Almond Inspiration

Glagla Ice Cream Bar

Made with Strawberry Inspiration

Adamo Iced Pot

Made with Almond Inspiration

Caramélia Ice Cream

Made with Caramelia 36%

P125 Coeur De Guanaja Milk Ice-Cream

Made with P125 Coeur de Guanaja

Glace Kalingo Marbrée Praliné Passion

Made with Kalingo 65%

Marbled Tropical Dulcey Ice-Cream Bars

Made with Blond® Dulcey 35%

Apple Tatin-style financier sponges

Made with Cooking Range Ivoire 35% white chocolate

CARACHOC BABA

Made with Cooking Range Caramelia 36% milk chocolate

Coco Fresh

Made with Opalys 33%

Millionaire'S Brownie

Made with Azélia 35%

Framjo Dessert

Made with Raspberry Inspiration Crunchy Pearls - 1kg bag - 26689

Almond And Coconut Praline Niukafa Snacking Cake

Made with Almond 55% and Coconut 12,5%

The 5 Elements

Made with Opalys 33%

Power Box

Made with Waina 35%

Pop Éclair

Made with Caranoa 55%

Yuzu Florentines

Made with Yuzu Inspiration

Promise

Made with Raspberry Inspiration

Opposites Attract

Made with Opalys 33%

Illanka For Monsieur Opalys For Madame

Made with Illanka 63%

Passionfruit Sillon

Made with Passionfruit Inspiration

Ryo Croissants

Made with Pépites Blanches 24% - 15073

Cookies

Made with Pépites Blanches 24% - 15073

Oblon

Made with Kidavoa 50%

Guanaja Crowns

Made with Guanaja 70%

Ouranjo

Made with Opalys 33%

Crousty

Made with Noisette Lait 35% - 6993

Pralina Black Sesame Seed Travel Cake

Made with Amande Noisette 50% Caramélisé - 2261

Lil’Bites

Made with Amande 70% - 9015

Chocolate éclair

Made with Guanaja 70%

Fingerfil

Rooibos Cape Cakes

Made with Illanka 63%

Abyss

Made with Oabika - Gold of the pod

Macaé Chocolate Verrines - Povo

Made with Macaé 62%

Coconut & Almond Spread

Made with Almond 55% and Coconut 12,5%

Raspberry Praliné Vacherin

Made with Noisette 55% - 11309

Strawberry Melba Transparence

Made with Ivoire 35%

Kisselo Dessert - Bistro Version

Made with Ivoire 35%

Ciflo

Made with Almond Inspiration

Soft Boiled Morning Shell

Made with Opalys 33%

Dulcey And Exotic Marmalade Pannacotta

Made with Blond® Dulcey 35%

Velvety Dulcey Jelly Fig And Blackcurrant Compote

Made with Blond® Dulcey 35%

Like A Yogurt

Made with Amande Noisette 50% A l'ancienne - 2263

Jivara Jazz Transparence

Made with Jivara 40%

Dulcey Teatime Spread

Made with Blond® Dulcey 35%

Forever Trends version

Made with Kalingo 65%

Coffee Hazelnut Transparence with Caramélia Crunchy Pearls

Made with Caramelia 36%

Coeur de Guanaja pannacotta with Dark Chocolate Pearls

Made with P125 Coeur de Guanaja

Transparence l’Enchantée

Made with Noisette 66% - 7531

Komana

Made with Komuntu 80% - the 100 Year Anniversary chocolate

Kamélia

Made with Komuntu 80% - the 100 Year Anniversary chocolate

Muntu

Made with Komuntu 80% - the 100 Year Anniversary chocolate

Alberic and Antoinette

Made with Komuntu 80% - the 100 Year Anniversary chocolate