Our chocolate recipes

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THE CONFERENCE
Chocolate mousse, Bavarian pear, diced caramelised pear on Breton shortbread.
Photo 004 copieTHE CHOCONOISETTE
Chocolate mousse hazelnut praline feuilletine (French wafer). Serve with a vanilla zabaglione
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THE ANGEVINE
Chocolate parfait, Crème brulée, Morello cherries on an almond biscuit base. Serve with a vanilla coulis
 

Nos autres recettes

Photo 024 copieLE SOUFFLE COINTREAU
Photo 012 copieTHE PLANTAGENET
Praline mousse, Bavarian with Cointreau sprinkled with Morello cherries. Serve with a vanilla zabaglione