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Working with chocolate

A chocolate, coral-like mousse in a dark black bowl on a bench.

First look: Quay’s newest dessert

Snow egg, white coral, the eight-texture chocolate cake – all have entered Quay’s dessert hall of fame. Now Peter Gilmore is hoping to replicate their sweet success with his latest and greatest final course.

Guillaume Brahimi’s salted caramel and chocolate ganache tart

It doesn't get much better than praise-worthy dessert.

Chocolate mousse with white chocolate and corn flake crumble

This recipe by Leonardo's Pizza Palace in Melbourne uses a classic technique that produces flawless mousses and parfaits.

Ryan Gosling, the candy bar (aka an inverted Polly Waffle)

Marshmallow on the outside, chocolate filling on the inside. Unlike his cereal, Mr Gosling would gobble this up.

How to make ganache

Alistair Wise, of Hobart’s Sweet Envy, steers us through one of the pastry kitchen’s most essential – and mesmerising – preparations.

Tempered chocolate

How to temper chocolate by Thomas Schnetzler from Lindt chocolates.