Passed

MANGO AND PASSION FRUIT CHOCOLATE BAR:  Passion fruit and mango marmalade Passion fruit ganache Crumble Crispy layer In this chocolate bar we use a...

YUZU AND RASPBERRY BONBON:  Raspberry marmalade Ganache with yuzu In this recipe we use two extremely fragrant but delicate products: raspberry and yuzu. To keep...

CLASSIC CHOCOLATE HONEY CAKE:  Chocolate-honey layers Cream cream Cream-cheese for coating Chocolate honey cake from Chef Marusya Manko is easy to prepare and at...

TRUFFLE WITH RUM AND VANILLA:  Truffle with rum and vanilla Crunchy chocolate crumbs To make a perfect truffle, you need to have several things:...

TARTLET ORANGE CHEESECAKE  IS  MADE OF:  Chocolate shortcrust pastry Almond shortcrust pastry Orange moelleux Orange gel Mousse with cream cheese Syrop for soaking Carmel...

TARTLET CITRUS CREME BRULEE IS  MADE OF:  Hazelnut shortcrust pastry Grapefruit mirliton Cree brulee with orange Italian meringue with lim Egg wash for coating...

TARTLET RASPBERRY CLOUD IS  MADE OF:  Reconstructed shortcrust pastry Almond crumble Whipped ganache with raspberry Raspberry coulis French meringue Neutral glaze     In...

TARTLET HAZELNUT BRACELET:  Almond shortcrust pastry Reconstructed dough Hazelnut and almond praline Lime, ginger and milk chocolate mousse Cocoa glaze Neutral glaze Slightly spicy...

TARTLET COFFEE SPLASH IS  MADE OF:  Almond shortcrust pastry Coffee sponge cake Coffee mousse Chocolate cream for baking Carmel glaze Egg wash for coating...