27 Sep
0
1826
We’ve got another autumnal dish to share with you today. This is a chocolate delice which has been made in the Pavoni Polly mould (MSK-8076) and then sprayed with yellow velvet effect cocoa butter (MS..
02 Sep
0
3060
We are sharing a classic for today’s culinary inspiration - a Black Forest Gateau.The leaf garnish on this dessert is made using the Silikomart Bosca leaf mould. We use MSK Tuile Sugar (MSK-8136) to m..
30 Aug
0
1455
We’ve got something sweet for you all today. Take a look at this Nevado white chocolate with lemon, honey and bee pollen which was made using Nevado White Chocolate by Casa Luker.This product embodies..
22 Aug
0
2008
We’ve got more inspiration for those of you who have an Ocoo in your kitchens. Using this fantastic machine we have 'aged' Nevado white chocolate and then included it in this dish as a 5-hour Ocoo whi..
13 Jul
0
3168
Today we have some vegan ice cream inspiration for you. This delicious chocolate ice cream is made with single origin Luker dark chocolate. It’s also made with silk gel for a silky smooth feel. The fr..
02 Jun
0
3293
This plant-based chocolate mousse uses Silk Gel and UltraWhip to replace the eggs and Soy Single for the cream.200g Water10g MSK UltraWhip6g MSK Silk Gel50g Sugar290g Macondo 60% Dark Chocolate100g Al..
11 Sep
0
2443
Panela is a non-refined raw sugar made from dehydrated cane juice which is rich in vitamins and minerals. Its unique caramel tones deliver a subtle sweetness and flavour to this classic dessert. Makes..
10 Jul
0
2464
This unique origin chocolate from the tropical forests of the Colombian coast has notes of vanilla and pepper with deep fruity tones to create a stunning dish with a blend of bitter, sweet and a hint ..