Fleur de Cao™

Dark chocolate (70% cocoa)
Fleur de Cao™ is the result of a blend of various origins: Ecuador, Côte d'Ivoire and Sao Tome. The cocoa varieties used are Arriba and Forastero. The result is a balanced and bitter chocolate with floral and woody notes.

 

Fleur de Cao™ Dark chocolate (70% cocoa)

Possible combinations proposed:

 

Fleur de Cao™ Dark chocolate (70% cocoa)
 

Final selection

 

The result

For the dark chocolate bonbon, we prepared a concentrate of roasted pepper gel, which we piped into the base of the bonbon. Then we created a ganache with the Fleur de Cao™ dark chocolate and long pepper, which we alternated with a salted black sesame crisp.

Tasting

For the dark chocolate bonbon, a red Tempranillo from Ribera del
Duero, Chartier 2013, was chosen. This wine has a powerful base
note of chocolate and shares a molecular profile with the roast
red pepper reduction, sesame paste and long pepper.

 

Red pepper – fleur de cao and pepper

ganache – black sesame seed

 

DISCOVER THE RECIPE