5 new Easter recipes

For our first Web Demo of the year, Chef Vincent Durant, Meilleur Ouvrier de France Chocolatier – Confiseur 2019, has reaveled 5 recipes on the theme of Easter, that can be made with all kinds of moulds:

• - Dual-layer Marshmallow and Mucicao Fruit Paste
• - Jasmine Tea Mucicao Bonbon
• - Mucicao Marshmallow Pods
• - Saffron Dark Lemon Opera Bar
• - Jellified Cocoa Lace

(reserved for Chocolaterie de l'Opéra clients)

Gourmet and original recipes with surprising flavours, which highlight our mucilage pulp MUCICAO ORGANIC and our couverture chocolates TANNEA 43%, PASSIONATO 62%, ADAGIO 40% et DIAPASON 33%.