Intense, comforting, and universal, chocolate remains an endless source of inspiration for pastry chefs. This multi-faceted noble ingredient can be enjoyed in the form of silky ganache, light mousse, melt-in-the-mouth biscuit, or shiny icing. Whether dark, milk or white, chocolate seduces with its aromatic richness and its ability to be married to both fresh fruits and spices. This symbol of gourmet pleasure embodies the perfect combination of tradition and creativity, for desserts that awaken both the senses and the emotions.
A journey to the heart of intensity: with his entremets named ‘Amazone’, Loïc Beziat enhances the combination of chocolate and banana. Underneath a perfectly glossy dark chocolate icing, there is a chocolate crisp, a soft biscuit, a banana compote, and a smooth dark chocolate mousse. A dessert that blends depth and freshness, with a graphic elegance inspired by the Amazon rainforest.
A showcase of pure chocolate intensity: Sébastien Bouillet has created an elegant dessert that associates the power of a 70% dark chocolate mousse with the deliciousness of a crispy almond praline feuillantine. The whole rests on an almond dacquoise biscuit, making this dessert light and moist. In this sophisticated creation, each texture interacts perfectly to enhance the aromatic richness of the chocolate.
Under a deep brown mirror glaze, the ‘Carabao’ dessert made by Frédéric Cassel reveals all the powerful aromas of exceptional chocolate. Its graphic elegance, emphasised by a velvety chocolate floral decoration and a few fruit bursts, reveals a refined dessert where intensity and delicacy intertwine. An ode to the richness of cocoa, created with precision and subtlety.
A great classic from Maison Laurent Duchêne: The ‘Ambroisie’ entremets combines chocolate intensity with fruity elegance. Underneath a perfectly glossy mirror glaze, harmonious layers of crispy biscuit, light chocolate mousse and rich ganache are revealed. This creation, which combines power and delicacy, is topped with fresh raspberries and finely powdered chocolate chips.
An ode to the intensity of cocoa: with his ‘Aztec’ entremets, Alexandre Gely brings out all the richness of dark chocolate. Between a soft chocolate financier, a powerful cocoa nib crisp, a creamy fondant and a light dark chocolate whipped cream, each layer interacts with the other to offer a unique sensory experience. This graphic and generous dessert is a vibrant tribute to the origins of cocoa.
Rich in chocolate. That is the clear promise of this creation, which is at the origin of the ‘Infiniment chocolat’ Fetish. Designed around a ‘soft, moist and creamy’ texture, Pierre Hermé takes pleasure in nuancing it. On a slightly dense and creamy brownie biscuit, a chocolate crisp is delicately added. This is followed by a smooth cream topped with a light chocolate mousse. A thin layer of chocolate adds a final crunchy touch to the whole. A play of contrasts where ultra-chocolate is the star ingredient.
An iconic gourmet dessert from Maison Jean-Paul Hévin, the ‘Longchamp’ is available in a dark chocolate version. A refined dessert featuring almond dacquoise, light French meringue and intense dark chocolate mousse. Coated in a glossy icing and sprinkled with pistachio pieces, this dessert embodies the meeting of pastry elegance and powerful cocoa flavours.
A true chocolate manifesto, the ‘Onde de Choc’ by Arnaud Larher is a blend of power and precision. Its graphic lines and embossed patterns reflect the vibrancy of cocoa, while its gourmet intensity is an expression of the depth of the carefully crafted beans. This contemporary creation is both aesthetically pleasing and sensory, and expresses the vibrant energy of chocolate.
A must-try from Maison Roussel, this chocolate cake seduces with its melt-in-the-mouth texture and intense aromas. Covered with hazelnuts and touches of shiny ganache, it offers a generous and comforting gourmet treat, symbolising the Maison’s artisanal know-how. A timeless classic that will never stop delighting chocolate lovers.
