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"CHOCOLATE DISCS : Stick some acetate sheets to some flat baking sheets using a little oil. Temper some milk chocolate couverture and place a little quantity on the acetate and cover with another sheet. Roll out the chocolate, pushing it towards the edges and ensuring it is of an even thickness. Before it sets completely, cut out 4 cm discs.
Churn the sorbet just before serving. On a plate, place the Light Mousse assembly and immediately slip an Opaline tube over the top. Drain the Semi-Candied Mandarin segments on some absorbent paper and arrange 10 g on top. Use a piping bag with a plain nozzle to add 15 g of Coffee Crémeux. Place a disc of chocolate on top of the Crémeux and then use a plain nozzle to add 25 g of Mandarin Sorbet. Finish with a piece of mandarin zest and serve immediately. In front of the customer in the dining room, add 10 g of Mandarin Sauce."
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