Atelier Emotion fruits secs - Cité du chocolat Valrhôna

Description

This course celebrates the irresistible combination of chocolate and dried fruit. Accompanied by a pastry chef from the Valrhona School, you'll explore generous recipes full of character, highlighting hazelnuts, almonds and pralines. Make creations that are both traditional and daring: a caramel and dried fruit tart, crunchy and melting at the same time, a Touchoco-noisette entremets, a subtle marriage of textures and aromas, praline and muscovado sugar shortbread, with a deep, slightly caramelized taste, and a hazelnut praline fondant, intensely comforting.