kriz6912

White chocolate butter ganache & mocha, milk chocolate hazelnut gianduja & hazelnut praliné, roasted hazelnut, moulded white chocolate

Thanks. Yes, the nails are chocolate too. I was going for authenticity :-) I used food jelly to make a mould from real nails. I liked the idea of people getting totally confused by the idea of using apparently real nails in pastry :-) I've attached some close-up photos from chocolate nails and screws. And here's a video from my Instagram feed showing removing of the chocolate from the mould and brushing them with metallic colouring to get that real look:

Sablé cacao & brownie, vanilla mousse, chocolate decoration. And a video: https://www.instagram.com/p/BLiSI1oDJOA/

Passion fruit & lime & vodka & dark chocolate ganache, moulded white chocolate.

Milk chocolate peanut gianduja, moulded milk chocolate And a video... https://www.instagram.com/p/BLIeaDYjddK/

Milk chocolate hazelnut gianduja, dark chocolate discs And a short movie showing the process: https://www.instagram.com/p/BKupqwNDatV/

Chocolate flowers... I've also made a video of the entire assembly process... https://www.instagram.com/p/BKh1dInhZbi/

Batida de Côco & coconut & milk chocolate ganache, moulded milk chocolate.

Sablé, gianduja, moulded dark chocolate bar (250 g, 17 x 7 cm).

Concorde... Chocolate meringue, dark chocolate mousse.

Thanks, DianaB. The fruit mousse consists out of an Italian meringue, passion fruit puree, whipped cream & gelatine. It was very easy to make and I think it turned out great. The other dessert, I think you're referring to the Demarle Charlotte mould (the one where there are some chocolate feathers in the picture), is also a very basic recipe. If you like I can give you all details on both recipes? By the way, if you look at my 2nd instagram feed (see footer) you can see cross sections of the patisserie in question so you get an idea of what's inside.

Passion fruit mousse, lemon jelly, sablé

Hazelnut milk chocolate mousse, dulce de leche, crispy feuilletine & praliné bottom

Thanks, DianaB. It's strange that the link to the video isn't working, it's just a regular link to Instagram and works fine over here. Another way you might be able to view the video is to go to the 2nd link shown in my footer. This should lead you to an overview page where also the video is listed.

Satongo 72% dark chocolate mousse, vanilla sponge cake insert, crispy feuilletine & praliné bottom I also created a small video of the process, nothing spectacular though... https://www.instagram.com/p/BHtjsWKBPnc/

Thanks!

- Vanilla marshmallow, crunchy cara crakine, moulded milk chocolate

- hazelnut praliné & milk chocolate & feuilletine & roasted hazelnuts, moulded milk chocolate

- Nougatine, moulded dark chocolate

- Cacoa sablé, praliné cream, caramelised pecan nuts, chocolate flourless sponge, milk chocolate creamer, dark chocolate mousse

Thanks! :-) The squiggly décor is dark chocolate piped into freezing cold pure alcohol (not water) and then dry brushed with silver metallic powder. The black border you're seeing is a very thin dark chocolade band wrapped around the bottom of the oval cookie. No plastic casing, everything on the picture is edible :-)

Thanks, JohnT :-)

- Shortbread, dulce de leche, milk chocolate

- Crunchy praliné, moulded milk chocolate - Caramel & peanut, moulded milk chocolate

Monkey's delight... milk chocolate peanut gianduja, moulded milk chocolate