25/06/2025
🧁 Why do my desserts cost what they do?
Here’s the reason: 🌟 top-quality ingredients, 👩🍳 tricky techniques, and 🕒 lots of love and time in every single treat.
✨ Only the best, trusted brands make the cut:
🍫 Callebaut & Barry Callebaut chocolate — white, milk, dark, caramel, pure 100% cocoa mass, alkalised cocoa, cocoa nibs. All made with real cocoa butter and natural emulsifiers like soy lecithin.
🍓 Boiron fruit purees — no sugar, no concentrates, no artificial flavours. Plus fresh fruits and freeze-dried berries for that real punch of flavour and goodness.
🌰 100% natural nut pastes — pistachio, almond, hazelnut, cashew, coconut, peanut. No sneaky additives or sugar. Sometimes I add dessert pastes and whole nuts for extra crunch and texture.
🌾 Flours — almond, pistachio, coconut, and a touch of wheat. For crunch - Waffle crumbs!
🥚 Eggs — fresh, high-quality eggs used where needed to create the perfect texture and structure.
🥛 Dairy delights — butter 82%, cream 33%, mascarpone, cream cheese, Greek yoghurt. Zero plant-based substitutes here.
🧬 Natural stabilisers, sugars & texture boosters — pectin, gelatin, invert sugar, dextrose, corn starch, xanthan gum — I only use them where they truly make a difference.
🎨 Colourings — safe, professional, and made especially for sweet creations.
🎂 A mousse cake isn’t just any cake.
It’s a fine balance of flavours, textures, and temperatures — precision, technique, and heart in every layer.
💬 I don’t skimp on ingredients because you deserve desserts that are truly delicious, natural, and honest.
📌 Full ingredient lists and allergens? Check the “Important” highlight on my profile.
Thanks for choosing mindful flavour and transparency — it’s what keeps me inspired to create even more 💛✨
