Whether milk, dark, white, with hazelnuts or fruits, chocolate is one of the world’s most enjoyed confectioneries. Today, this stable market is being enhanced by the appearance of high quality chocolates containing noble fruits, nuts or cereals. The adult and gourmet chocolate segment is also boosting growth.

Manufacturers are capitalising on unique and original flavours like fruits combined with spices, plants and functional ingredients. Sugar-free, health-focused variants and fruits are key trends.

Chocolate bars
with blueberry pieces


Serves 4


  • 300g dark, milk or white chocolate
  • 3g Mycryo® or 3g butter
  • 30g blueberry nuggets
  • 20g almonds

Specific utensils

  • 1 cooking thermometer
  • 1 cooking thermometer


Put the almonds and the blueberry pieces in the mould.

In a bain-marie, melt the chocolate to 45°C. Once at this temperature, cool to 34°C in a cold water bain-marie.

Add the Mycryo® or butter at 32°C and mix well. The chocolate is ready to use.

Carefully spread the chocolate in the mould using a spatula.

Chill and harden in a dry, cool place.

Turn out the chocolate bars and serve.



Serves 2


  • 40 g of orange hearts
  • 100 g of chocolate (dark or milk or white)
  • 30 g butter
  • 40 g of sugar
  • 2 eggs
  • 4 cl of milk
  • 30 g of wheat flour, rice, corn…
  • 1 small pinch of salt


Melt the chocolate and butter in the microwave (45 seconds).

Mix and then add sugar and eggs. Mix again. Add milk and smooth.

Add the flour and a small pinch of salt. Mix well.

Add the orange hearts and mix again.

Put in the microwave for 45 seconds for a smooth flow or 1 min 30 for a good chocolate mellow.



Serves 3


  • 2 whole eggs
  • 2 egg yolks
  • 100 g almond powder
  • 20 g cane sugar 
  • 20 g cornstarch
  • 1 orange zest
  • 200 g dark chocolate 
  • 50 g rice flakes
  • 2 tablespoons of grape seed oil
  • 200 g of orange paste


Preheat the oven to 180 °C.
For the cookie base, mix the eggs, egg yolks, almond powder, cane sugar and cornstarch energetically with a spatula.
Pour into muffin tins and bake at 180 °C for about 20 minutes.

Then put the orange paste on the base and leave to rest for 4 hours in the freezer.

For the coating, melt the chocolate in a bain-marie and add the grape seed oil. Add the rice flakes.

For the cake assembly, place small toothpicks in your small cookies coming out of the freezer and dip them in the coating. Place on a wire rack and let it cool (20 min at 5 °C in the refrigerator).