3 exquisite individual desserts by Julien Dugourd

This elegant tartlet combines exotic flavors with a creamy texture. It features a sweet pastry base, caramelised bananas, a vanilla mascarpone cream, coconut whipped cream, and a milk chocolate namelaka made with Tannea 43%.

The finishing touch? Delicate Tannea 43% milk chocolate diamonds, lightly zested with lime for a hint of freshness and acidity.

Julien Dugourd reinvents the lemon tart with a airy and stunning twist! Built on a base of delicate meringue, the Chef pipes a lemon cream, a lemon confit, and a white chocolate Diapason 33% whipped ganache infused with lemon thyme.

Decorated with mini-shortbreads, Diapason 33% chocolate discs, lime zest, and Lemon Cress sprouts, this inverted tart is a true masterpiece!

A timeless classic, elegantly reimagined by Julien Dugourd. This contemporary Saint-Honoré features caramelised choux filled with chocolate cream, accompanied by delicate domes of Carupano 62% chocolate-coconut whipped cream and chocolate cream.

The creation is topped with caramelised cocoa nibs, adding texture and a delightful crunch.

These 3 recipes were created during Julien Dugourd's demonstration at our Swiss partner and distributor, Top Chef.

A unique moment of sharing and conviviality that brought together over forty local pastry chefs eager to explore the versatile applications of our chocolates.

They also had the opportunity to benefit from the Chef's invaluable advice and numerous techniques showcased in the creation of these exquisite desserts.

A big thank you to the Top Chef team for organizing this wonderful event, to Julien Dugourd, and to all the participants!