Olivier Vidal, France

Olivier Vidal

Chocolate couverture raspberry jelly and Earl Grey tea ganache.

Through this praline the idea is to bring together the subtlety of the Earl Grey tea with the vivacity of the raspberry to obtain a complex marriage of original tastes.

Recipe for approximately 250 bonbons

Raspberry jelly

Earl Greay tea with ganache

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