Olivier Vidal, France

Olivier Vidal

Gastronomic dessert of Cuban dark chocolate and exotic fruit

With this dessert, my idea is to combine a Cuban couverture and milk chocolate caramel with the delicate aroma of exotic fruit.
Once mounted, this dessert brings out a number of contrasts both in texture and temperature.
During the tasting we recommend that you break the chocolate tube garnished with a chocolate ganache to discover little by little the savours in textures within which will likely induce a multitude of emotions.

Recipe for 10 Gastronomic desserts

Victoria Pineapple Marmalade

Fresh candied mango

Caramelised nuggets of hazelnut

Crunchy praline

Pinacolada Sherbet

Sherbet of Cuba

Milk chocolate caramel Chantilly cream

Dark Cuba chocolate ganache 70%

The shaping of a dessert

Dessert made at the World Chocolate Masters 2005 Finals in France.