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Ingredients 200g Master Martini Dark Chocolate 100g Arla Butter   150g All purpose flour 25g Cocoa powder 1 tsp Baking powder   200g Eggs 150g Brown sugar   For the Cream Cheese Ganache: 200g Master Martini Cream 100g Swiss Valley Cream Cheese 150g Master Martini Dark Chocolate   For the Cherry Gelee: 200g DLA Dark Cherry Filling 10g Gelatin unflavored 30g Cold water   For the Cherry Gelee: 300g Arla Butter 150g Bravo Condensed Milk As needed Food color   Procedure Melt the butter and chocolate together. Sift flour and cocoa powder and baking soda. Then, set aside. In a...

Ingredients 300g Bravo Butter 150g Sugar 150g Egg yolks 300g Cake flour 2 tsp Baking powder 1 tsp Salt 100g Conaprole Milk   150g Egg whites 150g Sugar   For the filling: 200g DLA La Fruta Ube As needed Prochiz Cheddar Cheese   Procedure Cream butter and sugar until light and fluffy. Add in the egg yolks one at a time until mixture is very light and airy around five minutes. Add in sifted dry ingredients. Add in the milk. Continue mixing until all ingredients are blended in and well combined. In a separate mixer whip egg whites and sugar...

Ingredients Cookies: 1/2 cup Prochiz Processed Cheese 80g Arla Unsalted butter 300g Cake flour 1/2 tsp Salt 3/4 cup Bravo Condensed Milk   Filling: DLA Blueberry 2 tbsp Orange juice Salted butter 1 cup Swiss Valley Cream Cheese 2/3 cup Beryl's White Chocolate 3 tbsp Master Gourmet Gold Cream   2/3 cup Powdered sugar for dusting Powdered sugar   Procedure Cookies: Cream the butter until fluffy. Add condensed milk. Add flour and salt. Add processed cheese. Form into dough. Chill for 1 hour in the chiller. Roll and cut to desired shape. Dust with sugar. Bake for 10-12 minutes in...

Ingredients 3 1/4 cups All purpose flour 1 cup Water 2/3 cup Sugar 4 tsp Yeast 5 pcs Egg yolk 1 tsp Salt 4 tbsp Flechard Butter   Filling: 1 bar Prochiz Cheddar Cheese 1 cup Cheddar Cheese   Filling: 2 cups Powdered sugar 2 cups Powdered milk   1 liter Frying oil   Procedure In a mixing bowl, dilute sugar in water. Mix in egg yolk and flour by hard until it forms into a rough ball. Cover with plastic wrap and let it sit at room temperature for 20-30 mins until gluten forms (window pane test). Mix in...

Ingredients 75g Cake flour 1/4 tbsp Baking powder 1/4 tsp Salt 100g Sugar 4 pcs Egg yolk 55g Canola oil 55g Water 60g Fresh milk 4 pcs Egg white 1/2 tsp Cream of tartar 100g Sugar   For Yema: 2 pcs Egg yolk 1/2 tbsp Cornstarch 1/2 tsp Vanilla 95ml Bravo Evaporated Milk 150ml  Bravo Condensed Milk 70ml Cream 15g Flechard Butler   100g Prochiz Cheddar Cheese Procedure Cake: Fill half of the rice cooker with water and set switch to "cook". Mix egg yolk and sugar until light and fluffy. Gradually add in oil, water and milk. Add in...