Unexpected flavours also make a mark. A touch of chilli in ganache, herbs in a fruity coulis, or a sprinkle of sea salt in caramel can transform a dessert from ordinary to extraordinary. And for true ...

Michel Richart, master chocolatier, (known as the “Karl Lagerfeld of chocolate” in France), has created a unique collection based on chocolate, ganache and silky fruit centers. The collection, “ Rouge ...

Expand your gourmand fragrance wardrobe with these 10 caramel perfumes that are basically dessert in scent form.

Pumpkin Spice 15 Minute Donuts with Spiced Caramel. Photo: Donal Skehan. Food styling: Charlotte O’Connell Chocolate Brownie Cherry Cake with Piles of Cream and Cherry Coulis. Photo: Donal ...

For the caramel chocolate ganache 400ml double cream 300g caramel chocolate Two sheets gelatine For the raspberry coulis 250g raspberries 200g icing sugar For the dulce du leche One tin of ...

This salted caramel sauce, also is one of my top go-tos for drizzling over a super-quick affogato al caffe, but it’s also completely divine on chocolate mousse.

Caramelised white chocolate sauce Ideal for fruit-based and milk-based desserts, where you need subtle toasty and caramel notes to bring out the flavours. ⁠Caramelizing the white chocolate on a ...

If you have been to a fancy restaurant and seen a delicious fruit sauce drizzled over your dessert, you were probably looking at a coulis or compote. Have you ever wondered what the difference is ...

Chenna poda & lemon mango coulis Chenna pod ("burnt cheese") is a cheese dessert from Odisha, an Eastern state of India. A type of cheesecake, that utilises paneer in a sweet, rather than savoury ...