French style confectionery. Traditionally, they are made with thin crisp flakes called “feuilletine”. Feuilletine flakes are thinner and finer than cornflakes. Since feuilletine is not commonly available, we use cornflakes as a substitute for this recipe.

Rich non-flour chocolate cake, made with a generous amount of chocolate and cocoa powder.

(Recipe by: PROFOODS)

Moist, light and not-too-sweet chocolate pound cake. Add a little more cocoa powder if you like a richer flavor. If you want to make it less sweet, use 70g of sugar instead of 80g.

Swiss style white chocolate bars. Traditionally, they’re made with white chocolate ganache mixed with nuts and dried fruit. In this recipe, however, we simply use melted white chocolate and mix it with nuts and cornflakes.

Belgian style chocolate walnut cake. To bring out the aroma, chop and lightly roast the walnuts in the oven. You can substitute the walnuts with almonds or hazelnuts. Alternatively, you can use all three kinds of nuts, 40g each.

Swiss style roll cake, arranged to Japanese taste with chocolate. Ganache cream softens when warmed and hardens when cooled. So adjust the temperature to spread the cream liberally over cake.

Swiss style cakes. Enjoy the combination of a crispy cookie bottom and a soft chocolate top. “Fours” refer to bite size baked confectionery in French, whereas bite size fresh confectionery are called “petits fours frais”.

British style chocolate cakes. Making the batter is simple. Beat eggs and sugar over low heat to keep the mixture lukewarm. Then mix in the other ingredients in order. Mix in melted butter at the end, and you are ready to bake.

Swiss style truffles. You can use commonly available bars of chocolate; among them, there are high-quality varieties with a high cocoa fat content, so if available, try using them to make these truffles.

Swiss style crispy chocolate patties, called “paletes au chocolat” in French. (“Palet” means a “puck” used in ice hockey. ) Milk or sweet chocolate is best suited for this recipe.