The following excerpt is their recipe for chocolate, raspberry, and seaweed cake. In a book filled with delicious recipes, we shouldn’t be missing a cake! Even a book about seaweed should have a ...

bars of chocolate, sour candies coated in plum powder, almond flour crackers. Although those are all well and good, only one thing has truly captured my attention as of late: Taokaenoi’s chicken ...

is a natural gelling agent derived from seaweed. It is widely used in Japanese cuisine to give texture to desserts and jellies. In the case of the Japanese chocolate cake, 'pispas' is responsible ...

La Maison du Chocolat reinvents Easter 2025 with a nature-inspired collection by Nicolas Cloiseau. Sculpted eggs and rabbits ...