Ganache with Original Beans Cusco 100% Pure Cacao Ingredients 925 ml water 500 ml passion fruit puree 200 g glucose...

Ganache with Original Beans Cusco 65% Dark Ingredients 500 ml water 300 ml apple juice, preferably organic 150 g cane...

Ice Cream with Original Beans Virunga 70% Dark Ingredients 500 ml milk 75 ml cream 25 ml inverted sugar 25...

Sorbet with Original Beans Cusco 65% Dark Ingredients 500 ml water 125 g sugar 50 g glucose 200 g Original...

Chocolate Truffle Cake  By Pastry Chef of Café Issel Till-Moritz Scheffler Indulge in rich, chocolate heaven with this truffle cake...

Wild Herbs Rose Monard with White Cola & Duck Liver by Jan Eggers This delicious recipe is for all the...

Brammibal’s Brownies by Brammibal’s Donuts, These super fudgy and tasty Brammibal’s Brownies and go perfectly with a nice latte or cappuccino....

Gentlemen’s Smoked Whiskey Bonbons by Ian Matthew Baker These chocolaty and boozy bonbons make the tastebuds sing. With smoke and...

Chocolate Raspberry Bonbons by Frank van Rijsbergen Bonbons are the “Royal-discipline” of the art of chocolate making and are always...

  Wild Harvest by Thomas Scheiblhofer In this dish, Thomas Scheiblhofer was inspired by the wild harvest of cacao. In...

Earthy Dark Chocolate Ice Cream  A delicious recipe to make at home. Thanks to our Virunga 70% this Ice Cream...

Chocoholic Tarte by Dominik Rögner This chocoholic tart enchants. It’s the perfect sweet treat for a party, birthday, holiday dessert,...

Chocolate Macarons By Ted Steinebach Chocolate macarons are such a tasty treat, especially if you use our Cusco 100% –...