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Coconut mix for filling chocolates.
150g shredded coconut
20g rum
white chocolate to bind
approx. 100g
100g marzipan
cornflour for dusting
Raspberry Ganache
100g cream
250g white chocolate
70g fruit pulp
recipes
Apple and cinnamon scones
Petit Genoese Fondants
Dipped Fruits
Dacquoise base
swiss japonaise with butter cream
Ganache glaze
Amaretto Panna Cotta
Praline mousses
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