Cocoa butter

Yulia Tutskaya, brand pastry chef of the Pinskiy & Co holding, shared the recipe with us.

Homemade candies 'Two Chocolates' combine the rich taste of dark chocolate and the tenderness of milk chocolate, complemented by aromatic nuts and the sweetness of dried fruits. This recipe has roots in Russian culinary traditions where exquisite desserts were made from natural ingredients. The candies require no baking, making their preparation an engaging process. Crunchy nuts blended with soft dates, prunes, and apricots create a rich texture while layers of chocolate add depth to the flavor. They are suitable for tea time or as a healthy sweet snack. An ideal choice for those who appreciate natural and refined desserts.

Homemade carrot candies are a delicate treat with an amazing balance of sweetness and a light nutty note. Their roots trace back to traditional European desserts, where natural ingredients are valued for their pure taste and benefits. Carrots give them softness and natural sweetness, dates add a caramel hint, and walnuts deepen the flavor. Dipped in chocolate or coconut flakes, these candies are perfect for a morning snack or evening indulgence. Easy to make, they combine healthiness and richness, making each bite a small gastronomic masterpiece. Chilled before serving, they reveal all facets of flavor, reminiscent of warm family evenings and lovingly prepared treats.

Anton Negin, brand pastry chef of the Cape restaurant, shared the recipe with us.

Almond squares are a refined treat of German cuisine, combining nutty tenderness with rich chocolate flavor. The origins of this dessert trace back to traditional European confectionery crafts, where almonds were widely used to create exquisite sweets. The base is an aromatic blend of almond flour and paste enriched with maple syrup, adding a light caramel note. A delicate chocolate glaze made from cocoa butter envelops the almond base, enhancing the richness of flavor. Chilled and cut into squares, they make an ideal accompaniment to coffee or tea, and their lightness and natural composition allow for enjoyment without heaviness. This dessert can be served as a sophisticated snack or an elegant conclusion to a meal.

Chef Arina Zhuravleva shared the recipe with us.

The recipe was shared with us by Yulia Posazhennikova, pastry chef of the restaurants Buro TSUM, Grace Bistro.

Desserts without wheat flour and sugar are difficult to make similar to those we are accustomed to. But in this cake, the role of sugar is taken by pumpkin and Jerusalem artichoke syrup, and almond flour goes together with corn starch. Dried fruits , which are stuffed into the crumb, and glaze turn the cake into something like an Easter cake. But at the same time, there is no pastry, no gluten - the lightness and satiety are extraordinary. Recipe from Vladimir Chistyakov, chef of the Buro TSUM restaurant.

Recipe from Sasha Santalova, pastry chef at "They don't bake here.

Flourless Yule log is an exquisite dessert of French cuisine that combines the rich taste of dark chocolate with the delicate texture of airy sponge cake. Historically, this dessert symbolizes the coziness of winter holidays, and its shape resembles a traditional Yule log burning in the hearth. The delicate chocolate cream with mascarpone is complemented by refreshing mandarin jelly, adding a light citrus tang to the dessert. Decoration made of white and dark chocolate mimicking tree bark makes it visually impressive. The log is perfect for festive tables, surprising guests with its complex texture and harmony of flavors. It should be served chilled to enjoy all the nuances of chocolate, cream, and fruit combination.

One of the best confectioners in Moscow, Viktor Averkov, makes glazed curds.

The 'Lemon' dessert is an exquisite Italian treat that embodies the freshness of citrus and the delicacy of white chocolate. Its history begins with the desire of pastry masters to create the perfect combination of airy mousse and vibrant fruit jelly. The taste of this dessert impresses with a balance of sweetness and tartness, where creamy chocolate harmoniously complements the aroma of yuzu, lime, and lemon. Each spoon reveals new flavor dimensions, while the velvety texture adds sophistication. This dessert is not only a delight for gourmets but also a true culinary masterpiece – its shape mimics the natural beauty of a lemon. An ideal choice for special occasions or simply for enjoyment!

The recipe is taken from the book "The King of Eclairs" by Saba Janjgava.

Recipe by Chicha restaurant chef Olga Suzdalkina.

The opera with a salted caramel core is an exquisite dessert reflecting the harmony of contrasting flavors. Inspired by the classic French cake 'Opera', it gains a unique interpretation thanks to the salted caramel that adds rich depth. Crispy cookies with notes of praline and chocolate create a textural base, while airy coffee sponge fills the dessert with rich aromas. Delicate coffee and chocolate cream provide creamy softness, and the chocolate sphere hides a core of vanilla caramel, creating an amazing balance of sweet and salty. Serving with warm salted caramel sauce completes the gastronomic spectacle, awakening the entire palette of taste sensations. This dessert is a perfect blend of elegance and passion, capable of surprising even the most discerning gourmets.