How to make star anise flavored, crackly almond macarons also known as Macaron De Nancy with olive oil ganache.

How to make delicious chocolate caramel mousse like a pro.

A contemporary yule log with mascarpone cream filling

How to make delicious chestnut paste

How to make caramelized almonds dipped in chocolate

How to make delicious Belgian style truffles at home

Tiramisu, a contemporary take, with smooth and creamy mascarpone cream

How to make Perfect English Toffee

How to temper chocolate in a professional yet easy way

Figs in sun dried cherry red Port reduction with Mascarpone sauce.

Tempering chocolate can be an intimidating process at first, but once you do, a whole new area of the pastry field will open for you.