16 April 2019
La Maison du Chocolat invited La Glacerie Paris to bring creation where one would least expect it. An encounter between two Meilleurs Ouvriers de France*: David Wesmaël, obsessed with cold and Nicolas Cloiseau, with chocolate.
La Maison du Chocolat invited La Glacerie Paris to bring creation where one would least expect it. An encounter of two MOF*: David Wesmaël, one obsessed with cold and Nicolas Cloiseau, with chocolate. With his signature bars, bonbons and frozen delights, our Guest Chef gave carte blanche to our colleague Chocolatier to craft 4 co-signed recipes in tones of innovative chocolate colors.
FROZEN BONBONS
Lemon sorbet/Basil dark chocolate crémeux/Praliné spéculoos *Recipe co-signed*
Raspbery sorbet/dark chocolate crémeux /Praliné spéculoos *Recipe co-signed*
Caramel Ice Cream/Vanilla Crémeux / Praliné spéculoos
Dark Chocolate Ice Cream/ Blackcurrant confit/ Almond Praliné
Fromage Blanc Ice Cream/Mango-Passionfruit Confit /Praliné spéculoos
Pistachio Ice Cream/ Raspberry Confit/Praliné spéculoos
FROZEN BARS
Chocolate-hazelnut and confit of Caramel/glittery hazelnut praliné biscuit and an enrobed dark chocolate rocher *Recipe co-signed*
Dark chocolate and confit of Raspberry/almond praliné biscuit and enrobed in dark chocolate
Vanilla and confit of Lemon/Praliné biscuit and enrobed milk rocher
Pistachio and confit of Blackcurrant/Praliné biscuit praliné and enrobed in milk chocolate
FROZEN DELIGHTS
Chocolate ice cream *Recipe co-signed*
Coffee ice cream
Passionfruit sorbet
Sicilian pistachio ice cream
Raspberry sorbet
Vanilla ice cream
*MOF : Meilleur Ouvrier de France (Best Craftsman France)
