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1 chocolate fondant baking mix, 3 eggs, 110g butter, 30g hazelnuts, 30g nuts.

Preheat oven to 350°F - Melt the butter in a large saucepan. At low heat, add the chocolate fondant baking mix and stir until you have a smooth batter - Remove pan from stove, add eggs to the saucepan and whisk to combine - Crush approximately your nuts and hazelnuts - Incorporate half of your nut and hazelnut blend into your Marlette fondant mix. Mix - Place the brownie dough in a square baking pan lined with parchment paper - Sprinkle with the rest of your nut and hazelnut mixture - Bake for 10-15 minutes

Let cool before eating!

Cacio e pepe pasta


Cacio e Pepe (literally: cheese and pepper) is a Roman recipe.

In a large saucepan, boil water with little salt, and cook the pasta. In the mean time, grate the pecorino Romano. Cook some chopped garlic in olive oil, then add crushed pepper and a splash of the pasta cooking water. Once the pasta is cooked, drain them, but keep some cooking water. Pour the spaghetti into the pan. Mix continuously the pasta, some cooking water and the cheese. When the consistency looks creamy, you know it’s ready to serve! Feel free to add more
pecorino and pepper on top.

(With Black Kampot Pepper, It’s a Treat!)

More info

The Gourmet Travel Selection

Organic Homemade Cake Mix

from Ile de Ré, France

Together, two sisters Margot and Scarlette , imagined an original way to use the richness of cereals in Ile de Ré in France and created Marlette: Organic preparations that allow gourmets to cook delicious cakes in a minimum of time !

Organic Kampot Pepper

from La Plantation, Cambodia

Guy and Nathalie have created La Plantation, an organic certified Kampot pepper and Spices farm in the famous region of Kampot in Cambodia. They have developed a  unique range including the highly recommended Salted Fresh Pepper.

The Gourmet Travel will tell you stories of gourmet entrepreneurs who have succeeded around the world through the same passion of quality and taste.

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