Three rolls by Frank Hasnoot

Debic ambassador Frank Haasnoot wanted to become a chef at some point, but was persuaded by his grandmother to stay employed as a pastry chef. He has since become addicted to his craft. He became World Chocolate Master in 2011 and has worked in New York, Kuwait, Taiwan and Hong Kong, among others. Especially for the Debic team in China, Frank developed these recipes.

Creamy chocolate combined with ripe banana is always a hit, as the flavours provide pure pleasure. I developed this dish for the Asian market, but it is actually a hit anywhere in the world. Some combinations just work better. Chocolate has been a classic indulgence for centuries. Banana brings the tropics into your home. Together, they form a harmonious unit no matter where your home is.

"Smell is the most direct route to our memories", and with that in mind, I created this dish. I really like jasmine tea. As soon as the tea leaves are immersed in the water, a hypnotic fragrance flashes me back to the days when I worked in Taiwan and Hong Kong. In this dish, the tea is taken to the next level by the tangerines in the marmalade that sits between the layers of creamy sponge cake dough. Delectable freshness interspersed with gorgeous colours, a hint of citrus and underneath, the natural allure of incomparably delicious jasmine.

Every year, when the gentle spring breeze picks up in April, one of the world's most beautiful sights takes place in Japan: the cherry blossom season. As the cherry trees blossom, the light plays with the many blown-up petals to create a translucent tranquillity. Inspired by that vivid, breathtaking spectacle, I created Sakura to remind me of those beautiful colours. It is a dish with pure flavours and a lovely, subtle aroma, with sour cherries taking the cream to the next level.