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An original l’Ecole Valrhona recipe
Make the caramel cream mix and put it to one side.Make the Guanaja praline crunch and spread 80g into a square 10cm3 mold. Store in the refrigerator.Bake the biscuit and once it has cooled, spread on 600g of caramel cream mix. Freeze. Use a square 10cm3mold to cut this out.Make the Guanaja crème anglaise mousse, then pour 150g into a 11.5cm3 mold. Put a biscuit and cream mix square in place, with the cream mix at the bottom.Repeat until you have three layers of biscuit, then complete the assembly by putting the square of Guanaja praline in place. Freeze.Make the chocolate decorations by spreading the pre-set dark couverture chocolate onto a card sheet. Use a scalpel to cut out 3cm squares and fold them over slightly.Leave to harden. Turn out the dessert, then cover completely with the chocolate decorations to create an origami effect.