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Possibly one of the best tasting things I've ever made! :) I really loved it. I just realised the date and time setting of my camera is wrong! From the book Chocolate Desserts by Pierre Hermé

Le petit Antoine : une dacquoise à la noisette, un croustillant au praliné, un…

'so good' is a biannual publication in english aimed at professionals of sweet and savory pastry, the chocolate and ice cream industry, as well as the world of dessert in general.

bûche de noël - chocolate, rum, & caramelized chestnuts    genoise,   chestnut rum buttercream,  belgian chocolate ganache,  caramelized chestnuts,  caramel shards

The classiest Bûche de Noël I've ever seen: a chocolate-rum-caramelized-chestnut genoise cake, chestnut rum buttercream, belgian chocolate ganache, caramelized chestnuts, and caramel shards.

My individual "Rocher". A lot of #chocolate and #hazelnut went into these…

My individual "Rocher". A lot of and went into these. Hazelnut dacquoise, Milk chocolate and hazelnut praline layer, Milk chocolate mousse, Milk chocolate and hazelnut coating, Gianduja wire.

Les Tuiles aux amandes di Pierre Hermé #plating #presentation

Les Tuiles aux amandes di Pierre Hermé (La Cuoca Dentro)

Perchè questa è la mia passione, mi fa sentire viva, mi gratifica.

Piano de Chocolate - Chocolate Dessert Piano at the Palace Hotel Tokyo, Japan : fancyedibles

Chocolate Dessert Piano at the Palace Hotel - Tokyo, Japan|ピアノのチョコレート That is a tiny chocolate piano. And a chocolate sauce music staff. Be still, my chocolate loving heart!

Spring Chocolate Bar by Pastry Chef Antonio Bachour presented on a Glass Studio tray www.the-glass-co.com

Such a beautifully presented dessert - Spring Chocolate Bar by Pastry Chef Antonio Bachour presented on a Glass Studio tray

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