Daniel Jordà's chocolate babka is a sweet and fluffy bread with a decadent chocolate swirl, made with the perfect combination of all-purpose flour and high-strength flour to achieve a smooth and airy texture.
A soft and fluffy chocolate base made with the richness of 70% couverture chocolate and the lightness of beaten egg whites until stiff, perfect for any cake.
The chocolate crown is a moist and fluffy dessert, with an intense cocoa flavor and a subtle almond note thanks to the almond powder that captivates the palate.
A 70% chocolate fondant with a soft and molten interior, perfect for lovers of intense sweetness.
Chocolate crémeux with a smooth and intense texture, made with 70% couverture chocolate and 35% heavy cream, inspired by the creations of El Bulli.
This chocolate cake is moist and fluffy, with a sweet meringue topping made with egg whites and powdered sugar that delicately melts with every bite.
A vivid-colored glaze that combines white sugar, water, and condensed milk to create a shiny and smooth layer, ideal for covering your cakes with a sweet and silky touch.
A marbled glaze that combines the smoothness of white chocolate with a touch of glucose syrup, offering an irresistible shine and a silky texture.
Thin sheets of chocolate with a delicate and crispy texture, made with 70% or 80% couverture chocolate for irresistibly tempting decorations.
The chocolate sponge cake is a fluffy and soft biscuit thanks to the eight egg yolks and whites, with a sweet touch provided by the sugar and a light texture from the pastry flour.
The Viennese Sponge Cake is a fluffy and soft cake with a light structure, made with whole eggs, egg yolks, and sugar.
A creamy cake with the intensity of Irish coffee, featuring a soft base of ladyfingers soaked in instant coffee.
A chocolate cake with walnuts, featuring a delicate and fluffy texture, made with egg whites, 70% chocolate, and sifted flour, embodying the sweet tradition of French pastry-making.
The 3-Texture Magic Chocolate Cake offers a soft and spongy base thanks to the eggs and butter, with slightly creamy intermediate layers and a delicately crunchy top with an intense chocolate flavor.
An intensely rich and smooth chocolate tart, made with 70% dark chocolate and egg yolks, that captivates with its velvety texture and deep flavor undertones.
A silky and creamy chocolate pudding, made with eggs, a mixture of milk and dark chocolate, and intense cocoa powder, perfect for lovers of deep and sweet flavors.
Ettore Cioccia's Chocolate Caprese Cake is a densely chocolatey delight with a moist and smooth texture thanks to almond flour and pure cocoa, perfect for lovers of intense flavors.
The Sacher Cake Forki adaptation is a fluffy and smooth cake with a powdered sugar coating that melts with the delicate sweetness of the butter.
This nougat with wafer and spices combines a crispy 70% chocolate coating with a spiced and aromatic interior that will melt in your mouth, offering a delight of textures and flavors.
A delicious chocolate nougat with 70% cocoa, featuring a brittle texture on the outside and raw Marcona almonds that add a crunchy and flavorful contrast.
A smooth and creamy nougat made with 70% couverture chocolate or Extra Bitter chocolate, harmoniously combining a rich and intensely flavored ganache.
Viennese chocolate nougat with a crunchy layer of crocant, covered by a rich 70% chocolate that melts with each bite.
Light truffle with a soft and creamy center of 70% or 80% couverture chocolate, enriched with 35% liquid cream, ideal for enjoying as a decadent filling.
Chocolate truffles with a smooth and creamy texture, made with 70% couverture chocolate and 35% fat content cream, melt-in-the-mouth indulgence.
The spongy zuccotto is outlined with layers of soaked sponge cake, filled with a smooth ricotta and enriched with intense cocoa.
The chocolate and walnut brownie is a moist and intensely chocolaty cake, with a slightly crispy crust and the pleasant crunchy contrast of the walnuts.
The cold chocolate and mató crown is a smooth and creamy cake, with an irresistible layer of intense chocolate that melts with the freshness of the mató.
An irresistible dessert with a slightly crunchy exterior that conceals a dark, liquid core of 70% chocolate, perfect for melting at the first bite.
A velvety and rich chocolate cream, crafted with ingredients from the masters of El Bulli, that melts gently on the palate with a silky texture.
The flourless chocolate cake is a delicate meringue dream with a soft and fluffy texture, made with egg whites and powdered sugar that melts in the mouth.
The fabulous Núria cookie cake combines the crunchy texture of the cookies with a 70% chocolate coating that melts perfectly, balanced with the smoothness of cream and butter.
A refreshing orange sorbet with pieces of fresh orange, combined with a smooth chocolate bonbon that melts in the mouth.
A creamy and rich chocolate ice cream, crafted with A. Corvitto's recipe, where silky smoothness combines with an intense flavor that melts with every bite.
A soft and silky mousse of orange cream and chocolate, where the intense chocolate and egg yolks meld into a rich and creamy texture that delicately melts on the palate.
Chocolate mousse is a smooth and creamy delight, made with eggs to achieve a fluffy texture and rich flavor.
A soft and creamy chocolate mousse, with a light and delicate texture, suitable for surprising 8 people without using eggs.
The Gioconda Sponge Cake is a soft and fluffy sponge with a subtle almond flavor, thanks to the use of powdered sugar and almond flour mixed with whole eggs.
An intense and moist chocolate cake with a subtle hint of walnuts, made without egg yolks for each bite to be light yet full of flavor.
A smooth and refreshing vanilla sorbet accented with hints of cocoa, made with water and 35% fat liquid cream for a creamy yet light texture.
Creamy stracciatella gelato with a hint of sweetness, where fine shavings of bitter chocolate delicately blend with every spoonful.
A chocolate soufflé with 70% dark chocolate, smooth and fluffy, that melts with every spoonful, thanks to its 6 egg yolks.
The Chocolate Caprese Cake is a dense and moist cake made with almond flour and 100% cocoa powder, offering a rich and intense experience for chocolate lovers.
The truffle tart combines the smoothness of an intense chocolate mousse with the crunchy touch of the shavings that cover it, offering a sweet experience full of contrasts.
A fresh tart with a smooth and creamy texture, combining the intense flavor of chocolate with a delicate orange cream and the balance of egg yolks.
Modern Sacher cake with a contemporary touch, characterized by a delicate and fluffy sponge, enriched with butter that provides a smooth and balanced flavor, and topped with a layer of powdered sugar that gives it a refined finish.
The Tartufo is a creamy ice cream made with egg yolks, covered with an intense layer of 70% chocolate, offering an irresistible combination of smoothness and crunchy texture.
The nougat cake is a smooth and melting blend of 70% and 50% chocolate that melts with every bite, offering a richness of flavors and delicate textures.
El Torro Ganachë de Guanaja is a refined dessert with a creamy and luxurious texture, noted for its intense 46% dark chocolate flavor that melts delicately on the palate.
Light and smooth truffle for filling, made with fine chocolate of 70% or 80% and creamy liquid cream of 35%.
Silky and intense chocolate truffles, combining 170 grams of chocolate with 150 ml of cream, inspired by the exquisite style of the 2005 World Pastry Champion, Christophe Michalak.
A glossy chocolate glaze that perfectly covers the cake, providing a silky and delicious layer with delicate sweet notes.
A smooth and glossy caramel glaze, made with white sugar, water, and glucose syrup, which adds a sweet and crunchy layer to any dessert.
Ultra-thin sheets of crunchy chocolate made with intense couverture chocolate and a smooth touch of oil, ideal for decorating desserts with elegance and refined texture.
A guide to tempering chocolate, achieving perfect gloss and silky texture by precisely working with 120 grams of chocolate, 180 grams of cocoa butter, and 145 ml of cream.
A smooth and rich chocolate pastry cream, perfect for filling desserts, with the creaminess of egg yolks and just the right thickness provided by corn starch.
The Catalan Table
