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...Truly delectable, Sauvagine over gionduja nut, strawberry paste, a second layer of gionduja nut, and buttered nougat. The eye is captivated, the taste buds titillated by the sumptuous contrasts of smooth and crunchy, firm and soft, strong and tart. Bali has pronounced character: a surprising almond-peanut praline, it is salty, original& Fabrices sweet sin& Alicante is no less so: a salted hazelnut-coriander praline with a very pleasant sandy texture and an echo of spice. Pure pleasure. Peach-almond is a carousel of flavours: marzipan and vine peach melded with a dark ganache that harmonizes the flavours and evens out the textures. But the real challenge lies in the Thyme-lemon, at first surprisingly herbal, before a tart lemon flavor emerges, and thyme that persists until the end through a long chocolaty finish. A sign of remarkable talent. These make good accompaniments to the aperitif. In the Gingerbread ganache the marked citric fruitiness is rounded out with honey-sweet spices, and subdued in all chocolate. Provencal is a marvelous moment: enveloping green anis sweetened with a milky ganache and hazelnut. The chocolate is never hidden& A true feat. Valentin demands sacrifice. Its molded all chocolate heart conceals white caramel; the contrast is superb between the thickness of the shell and the unctuously soft caramel. The sugar is tamed by a crust of salt and enhanced by a dark chocolate. Amazing! Note the masterpieces: Provencal, Thyme-lemon, Valentin >>> Back |
Chocolat le guide - Fabrice GILLOTTE Sweets and Chocolates