Indulge in the Delights of Chocolate: A Perfect Recipe for Hot or Cold Chocolate Beverage
Our Chef Nicolas Cloiseau invites you to try this incredible recipe, Chocolate beverage, to enjoy hot or cold.
Easy recipe to prepare and then enjoy!
Alone or with family and friends, for breakfast, brunch, or snack time... our chocolate beverage is perfect any time of the day served hot or cold.
FOR 4 GOURMAND GLASSES
Quality Ingredients: The Key to a Flavorful Chocolate Drink
THE INGREDIENTS
300g water
300g milk
½ bean of vanilla from Madagascar
70g Équilibré dark chocolate bar 66%
40g Noir Robuste dark chocolate bar 74%
Easy Preparation: Savoring in Just a Few Simple Steps
THE RECIPE
• Bring the water and milk to a boil.
• Scrape the vanilla bean and infuse it for 10 minutes.
• Add the chopped chocolate.
• Bring to a boil again.
• Filter and serve!
Tip from our Chef:
Bring to a boil over a low flame to achieve the desired consistancy: from liquid chocolate to more velvety texture.
Crocodile Tanakio Easter Artistic Piece
Limited-edition Easter art piece, L 40 cm x W 18 cm x H 18 cm – 1.35 kg. An original and elegant chocolate creation by Nicolas Cloiseau and Jacques Owczarek, perfect for sharing with your loved ones. This composition features a dark chocolate base sprinkled with almonds and pistachios, a dark chocolate crocodile mold filled with vanilla praline and crispy crêpes dentelle, a dark chocolate egg with roasted Piedmont hazelnuts, as well as two dark and milk chocolate eggs. Each egg contains an assortment of praliné crocodile skin, amandas, and avelinas.
Crocodile Skin Gift Box 16 Chocolates
Checkerboard of 16 dark and milk praliné bouchee, finished with a ‘crocodile‑skin’ imprint. An Easter gift box to offer as a present or share with your loved ones.
Large Dark Chocolate Easter Egg
56% dark chocolate mould, paired with dark chocolate Easter fritures.
Large Milk Chocolate Easter Egg
Milk chocolate moulding 35%, Easter milk chocolate fritures
