New Christmas recipes!

Many of you are already preparing for Christmas. Discover the new recipes for logs, chocolate bars and entremets created by two Meilleurs Ouvriers de France: Frédéric Hawecker and Vincent Durant.

For his private demonstration on June 26 & 27, Chef Frédéric Hawecker created 2 log recipes, 3 chocolate bar recipes and a Mucicao marshmallow recipe. Discover the secrets behind their creation!

- Tropical Yule Log

- Mistral Yule Log

- Crunchy Cinnamon Bar

- Crunchy Pistachio & Raspberry Bar

- Crunchy Yuzu, Matcha & Coconut Bar

- Mucicao Marshmallow For Moulding

Vincent Durant, Meilleur Ouvrier de France Chocolatier - Confiseur, unveils 3 new recipes created during his latest private demonstration in Dubai, in collaboration with Wisk Food.

- Vanilla, Pecan Nut, Tannea 43% Christmas Log

- Cherry, tonka and Tannea 70% cake

- Maple Syrup, Pecan Nuts, Figs and Tannea Barre

These recipes highlight our Madagascar-origin chocolates: Tannea 70% dark chocolate and Tannea 43% milk chocolate.