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Meilleur ouvrier de France pâtissier and world dessert champion, Pascal Caffet presents his Easter creations.
“Poupoule”, which was a big hit in 2013, has found its better half in “Cocorico”, a 40% Côte d’Ivoire pure plantation milk chocolate molding topped with Piedmont hazelnut praline friture. A chocolate union that will delight our taste buds.
For those with a sweet tooth, “Cocorico” is also available as a dessert. The Cocorico entremet combines soft Genoa bread, white chocolate mousse with Madagascar Bourbon vanilla and a delicious mango passion fruit compote. The Cocorico chocolate decoration dominates this creation, to be enjoyed by 6.
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