They say that when Armstrong, Aldrin and Collins set out for the moon they didn’t know if they would be able to eat their Christmas Turrón. Luckily they could, and to commemorate that feat Sergi Vela has created this crunchy cocoa nougat with crumble and nibs. Want to see how it is made step by step?

What would Christmas be without its sweets and typical desserts? In this tutorial we teach you how to make a sophisticated Christmas log with 38.8% Jade and 70.9% Guaranda couvertures.

A delicious and crunchy snack made with 38.8% Jade chocolate milk and hazelnuts.

Our most chocolatier dessert. An original recipe by our chefs that combines chocolates with different textures and nuances of flavor.

They say that a real brownie should be soft on the inside and crispy on the outside. And our chef Roselyn Costantino has the secret to achieve it. Don't miss her recipe made with Tobado 65% dark chocolate.

Enric Monzonis has been inspired by the traditional "easter eggs" to create this easter cake with elegant and minimalist lines.