chocolate milk

Course Peruvian Chocotejas and Molded Chocolates

Reinvented classic chocoteja

Course Peruvian Chocotejas and Molded Chocolates

Vinicunca Mountain chocoteja (raspberry and coffee)

Course Foundation Chocolate Techniques

Plastic chocolate (moldable)

Course Alfajores

Walnut Alfajor

Course Lifelike Fruits and Nuts

Chocolate Shells

Course Lifelike Fruits and Nuts

Hazelnut

Course Lifelike Fruits and Nuts

Cider Apple

Course Lifelike Fruits and Nuts

Cocoa Strawberry

Recipes by Leonardo Espinoza

Milk chocolate ganache with toffee

Course Fundamentals of Chocolates

Chocolate tablet filled with caramel ganache

Course Fundamentals of Chocolates

Hand-dipped milk chocolate corn and peanut crisp

Course Molded Painted Chocolate Bonbons

Cassis and Hazelnut Bonbon with Valrhona Tanariva

Course Molded Painted Chocolate Bonbons

Tonka Caramel and Gianduja Bonbon with Valrhona Tanariva

Course Molded Painted Chocolate Bonbons

Bonbon Fleur de Sel Caramel with Valrhona Tanriva

Course Molded Painted Chocolate Bonbons

Speculoos Bonbon

Course Restaurant Dessert Menus

Sticky toffee

Course Spanish Nougat

Chocolate Turrón: Whiskey truffle

Course Spanish Nougat

Praline Turrón: Hazelnut

Course Essential Cakes

Yogurt Cake with Chocolate and Butter Version 3

Course Petits Fours

Milk Chocolate and Hazelnut ‘Peach Stone’

Course Chocolate Techniques

Chocolate Loaf Cake with Gianduja

Course Creative Desserts: Techniques and Textures

Ninyoyaki