Delicious and easy recipe for luxury rum balls filled with lovely cake scraps and marzipan. So remember, if you don’t finish all your cake, put it in the freezer and when you have enough, you can magically transform them into delicious rum balls.
This recipe is a delicious dish and demonstrates the versatility of chocolate. The flavors have been played with, featuring three different kinds of chocolate along with sweet raspberries and a crispy tart base. The white chocolate is caramelized, the dark chocolate is tempered and shaped like branches, while the chocolate ganache is made with caramel … Read more
A delightful and easy lemon tart without any shortcrust pastry. The base is replaced with an easy digestive biscuit crust, and with the help of condensed milk, you don’t even need to turn on the stove to make this delicious tart. I served it to my guests on New Year’s Eve, and it was a … Read more
Here is my take on the popular birthday cake, the number cake. The cake is a moist chocolate cake with a delicious cream cheese frosting and candy on top. The cake is quite simple to make, as it consists of 2 chocolate sheet cakes stacked on top of each other, which are cut into the … Read more
Chocolate tastes delicious and is great as decoration on cakes and desserts. It can be made in many patterns and as branches, as long as it is tempered correctly. We also give you a tip here on how you can quickly create beautiful patterns with the delightful chocolate.
Using the sous vide technique, you can achieve precise and perfect tempering of chocolate every time. It does take a bit longer than using a double boiler or microwave, but you can be sure you get it right every time. Using the sous vide technique, you can achieve a precise and perfect tempering of chocolate … Read more
If time is short and you need a quick recipe for marzipan cake for New Year’s or guests. Here it is. Rings in a rush
Caviar with espresso/Espresso caviar provides a slightly different twist on a regular dessert. They can be used, for example, with panna cotta, tiramisu, or chocolate mousse. In the kitchen with molecular gastronomy, it is important to have a precision scale (they can be purchased here), as it requires very precise measurements to bring everything together … Read more
These coffee pearls/coffee caviar are a fun addition to a coffee dessert. Use them, for example, on top of a panna cotta, tiramisu, or with a chocolate mousse. When working with molecular gastronomy, it is almost impossible not to have a precision scale (which can be purchased here), as you need to use quite accurate … Read more
Do you also want to compete with the best in the Great British Bake Off? Then perhaps this glaze might work for you too. I’ve now tried a few different glazes, and so far this is the one that has worked for me. Delicious shiny glaze