Hanbit Cho
21 recipes converted from their YouTube cooking videos.
The best Iced Matcha Latte recipe
A smooth, aromatic matcha latte that rivals Starbucks, made with high‑quality Jeju matcha, a real‑vanilla syrup, and milk. The vanilla syrup softens the natural bitterness of matcha while adding a subtle sweet depth. Perfect for a refreshing cold beverage at home.
Homemade Marzipan recipe
A quick and easy homemade marzipan recipe using just four simple ingredients—almond flour, powdered sugar, almond extract, and egg white. Perfect for shaping into decorations, fruit models, or as a sweet base for cakes and pastries.
Dubai Chocolate Cheesecake
A luxurious twist on the classic Basque cheesecake featuring pistachio paste in the batter, a silky dark chocolate ganache, and a white‑chocolate pistachio filling that gives the dessert a Dubai‑inspired chocolate vibe. Perfect for celebrations or a special dessert.
Irresistible Melting Matcha Lava Cake
A silky, molten matcha lava cake made with white chocolate and a hint of green tea. This Japanese‑inspired dessert uses only six ingredients and follows the same technique as a classic chocolate lava cake, but swaps cocoa for culinary‑grade matcha for a bright, earthy flavor.
How to make a perfect Chocolate Tart
A decadent chocolate ganache tart with a buttery cocoa‑almond crust, a crunchy hazelnut‑praline chocolate crisp layer, silky ganache filling and a glossy chocolate glaze. Made in individual tartlet pans for perfect portions.
Healthier Homemade Nutella with no additives
A rich, silky chocolate spread made from caramelized hazelnut praline, high‑quality dark couverture chocolate, cocoa powder and a touch of oil. This version by Korean pastry chef Hanbit Cho delivers deep nutty flavor with a hint of caramel and can be stored in the fridge for weeks.
Black Forest Cake
A light Korean‑inspired shortcake version of the classic Black Forest cake, featuring chocolate genoise layers, a rich chocolate whipped ganache, chocolate whipped cream, cherry syrup, canned cherries and fresh cherries for decoration.
Vanilla Sweet Cream Cold Brew
A refreshing Korean‑inspired cold brew latte featuring a silky vanilla sweet‑cream made with homemade vanilla syrup, heavy cream, and milk. Easy to assemble and perfect for a coffee‑shop quality drink at home.
The best Iced Chocolate
A luxurious homemade iced chocolate inspired by Korean YouTuber Hanbit Cho. Using Ghirardelli chocolate sauce, Valrhona cocoa powder, and condensed milk, this beverage creates a stunning waterfall effect inside the glass for a visual and flavorful treat.
Foolproof Tart Shell Masterclass
A comprehensive guide to making a flawless shortcrust tart shell using the cream method. The recipe works for both a perforated tart ring and a regular tart pan, covering dough preparation, chilling, blind‑baking, and optional egg‑wash for a glossy finish.
Best Fudge Brownie recipe
A dense, chocolate‑rich fudge brownie with a crackly top, crunchy pecans, and optional coffee‑enhanced flavor. Made by Korean pastry chef Hanbit Cho, this recipe balances plenty of dark chocolate, butter, and a touch of grapeseed oil for a silky texture.
Rare Cheese Cake (ft. Pear jelly)
A delicate Korean‑inspired rare cheesecake featuring a buttery digestive cookie crust, creamy dense cheese filling, bright yuja citrus jelly, sweet pear jelly insert, a glossy glaze and a thin pear veil decoration. The cheesecake is set in a 7 cm ring and frozen for a smooth, melt‑in‑your‑mouth texture.
How to make the Perfect Pie Crust - Pastry 101
A versatile, buttery pie crust that balances the flakiness of a classic French pie dough with a touch of richness from egg yolk. Made with cold butter, a splash of ice water, and a pinch of sugar, this crust is perfect for sweet or savory pies and stays tender after blind baking.
100% Coconut Pound cake
A dense, moist mini coconut pound cake made with the classic creaming method. The cake is infused with coconut flavor, brushed with a coconut‑rum syrup, and finished with a white‑chocolate glaze and a dusting of coconut powder. Perfect for a small gathering or a sweet treat.
Strawberry Mini Tart Petit Four
A delicate single‑bite tart that layers a buttery tart shell, sweet strawberry jam, a thin genoise sponge, bright strawberry jelly, and a light strawberry‑flavored whipped ganache. Perfect for elegant desserts or tea‑time treats.
Blueberry Mini Tart Petit Four
Delicate mini tart shells filled with a bright blueberry jelly, topped with a silky blueberry‑whipped white chocolate ganache and a hint of violet food coloring. Perfect for elegant desserts or tea‑time treats.
Chocolate Cube Petit Gateau
A stunning layered chocolate dessert featuring a crisp chocolate sab cookie base, silky chocolate mousse, and a bright strawberry‑raspberry jelly center, finished with a velvet cocoa dust. Inspired by Korean pastry chef Hanbit Cho, this recipe combines classic French techniques with Korean flavors.
Baked Chocolate Tart
A silky, smooth baked chocolate tart made with a simple ganache enriched with whole eggs, resulting in a less sweet, velvety filling. The tart uses a pre‑baked crust and is finished with a dusting of cocoa powder and chocolate shavings.
Delicious Vanilla Flan
A French-inspired egg pie called Flang, featuring a buttery pie crust filled with rich vanilla pastry cream that is baked to a silky custard. Perfect for tea time or as a light dessert.
Two Hot Chocolate Recipes
A rich, velvety hot chocolate inspired by Korean pastry chef Hanbit Cho. Made with high‑quality dark chocolate, premium cocoa powder, fresh vanilla bean seeds and steamed milk, this beverage showcases the pastry chef’s approach to a classic comfort drink.
Cream Cheese Blueberry Petit Gateau
A sophisticated layered pastry featuring a crisp sablet base, a bright lemon curd, a sweet‑tart blueberry compote, and a silky cream‑cheese mousse, finished with a glossy neutral glaze. Inspired by Korean pastry chef Hanbit Cho, this dessert balances richness with citrus freshness.