If you're wondering what's the difference between Yuzu Bang and Yuzu Pao and how to best use them, then this blog post is for you.

Red Currant Mokaya Temptation A spectacular dessert from a master of French pastry, Chef Philippe Parc, that brings together tart red currants and rich

Chocomissu An elegant makeover of a classic Italian dessert made with rich and delicious Michel Cluizel's Z-Karamel chocolate. Chocolate Sponge with

Noir Desir The exotic flavours of black sesame, coffee, and licorice come together in this seductive dessert. Chocolate Flourless Sponge

Spicy The spice in this decadent and exotic modern dessert is from five-spice powder. Chocolate Flourless Sponge Cake300 g 72% Dark Kayambe

Island Pralines A show-stopping dessert with the lush tropical flavours of dark rum, praline, and vanilla beans. Chocolate Spong Cake75 g 63%

Valencia Classic flavours of dark chocolate, orange, and the vanilla notes of tonka bean combine in this sublime, modernist chocolate dessert from Michel

After Ate A spectacular dark chocolate and mint mignardise to serve at elegant cocktail parties or as petit fours after dinner. "El Jardin"

Castelanotti Chocolate Olive Oil Cake Chocolate and olive oil is a delicious combination and produces a moist and rich cake without dairy or eggs. 3 cups

Hearts of Palm Rings - Palamari A highly addictive, crunchy vegan appetiser with a fresh citrusy aioli. Bonus, it's also Paleo-friendly. Hearts

A bar of delicious white chocolate with the nutty crunch of toasted hemp seeds and a gorgeous sprinkling of nutrient-rich, aqua blue spirulina powder.

A crunchy brittle made with toasted almonds and coconut, sweetened with agave nectar and acacia honey. Perfect served with coffee or tea.

Elegant chocolate and salted caramel dessert made with layers of dark and milk chocolate ganache, crunchy chocolate shortbread, and smoky caramel.

A luxurious dark chocolate dessert with a crunchy texture, vegetable sweetness from red bell peppers, and a hint of chili heat.

A modern twist on a classic Christmas dessert made with the crowd-pleasing combination of hazelnuts and chocolate.

Crisp anise scented cannoli filled with the bright fresh flavour of Sicilian lemons. Using a pizzelle outer shell, this cannoli recipe is so easy to make.