A new treat on the Cuisinaire menu is the 'blond' chocolate invented by Frédéric Bau, the brains behind ValRhona, a French company well known to all pastry chefs.
Called Dulcey, it has a delicious caramelised or dulce de leche flavour, which is actually how it was invented: by letting white chocolate caramelise.
We'll be combining it with a pecan financier, a crunchy, creamy dulcey and coffee insert, not forgetting a light chocolate mousse.
And to round it all off, we'll create a mirror icing to add a touch of shine to the delicacy.
And what's more, you'll go home with the dessert to treat your friends and family!
We'll be combining it with a pecan financier, a crunchy, creamy dulcey and coffee insert, not forgetting a light chocolate mousse.
And to round it all off, we'll create a mirror icing to add a touch of shine to the delicacy.
And what's more, you'll go home with the dessert to treat your friends and family!
