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This month’s featured recipes

Bûche de Noël
The traditional French dessert at Christmas is the bûche de Noël, known in English-speaking countries as Yule log. Usually prepared on Christmas Eve, this light sponge cake roll is garnished with either chocolate, mocha or chestnut filling (my favourite!). It is then covered with chocolate icing, raked with a serrated knife or fork to give it a ...
Holiday recipe: Chocolate-covered candied orange peel
The practice of preserving fruit in sugar dates back to antiquity. More than 2,000 years ago, the ancient Romans preserved fruit in this way using honey. During the Crusades, Europeans arriving in the Middle East discovered pâtes de fruits, jams and candied fruit. These sweet and flavourful confections eventually made their way to France by the ...

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Coupe du Monde de la Pâtisserie – European Cup 2020
World Chocolate Master 2018: Elias Läderach
French Chocolate Awards 2018
Bean-to-bar chocolatier Benoît Nihant: Open house in Awans, Belgium
Salon du Chocolat 2018: Nature offers something to suit all tastes!

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Coupe du Monde de la Pâtisserie – European Cup 2020
World Chocolate Master 2018: Elias Läderach
French Chocolate Awards 2018
Bean-to-bar chocolatier Benoît Nihant: Open house in Awans, Belgium
Salon du Chocolat 2018: Nature offers something to suit all tastes!

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La Maison du Chocolat: A family of Easter daisies
Angelina Paris: Bûche de Noël Annick Goutal
Maison Dalloyau: Spotlight on Christmas
A la Mère de Famille: Chocolate fashion
Sébastien Gaudard: Easter bells and chocolate fish

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