Discover 4 delicious desserts by Chef Charles Liets
Coconut and Lime Bouchée
A dessert with exotic flavors, composed of a Diapason 33% white chocolate and coconut ganache, along with a biscuit, coconut gel, and coconut cream, perfectly paired with a lime crémeux.
Chocolate & Earl Grey Tart
With its crémeux combining the rich flavors of Tannea 70% dark chocolate and Tannea 43% milk chocolate, along with its smooth Tannea 43% whipped cream, this tart is a true homage to the terroir of Madagascar. An Earl Grey infusion adds a 'British' touch to this dessert, as elegant as it is indulgent.
Le Piémontais
The perfect pairing of Piedmont hazelnut and Adagio 40% milk chocolate! Charles Liets presents a dessert where hazelnut biscuit, hazelnut praline insert, and a light Adagio 40% mousse intertwine, all covered with a glossy glaze and a beautiful chocolate-hazelnut decoration.
Torta Caprese
A classic of Italian pastry, elegantly reimagined by Charles Liets! Our Vibrato 70% dark chocolate (Guatemala and Madagascar origin and roasted with Séquencia® Technology) brings all its intensity, perfectly complemented by a creamy stracciatella whipped cream.
A look back at an excellent demonstration
During his latest demonstration in Ireland on August 27th and 28th, Charles Liets presented these 4 individual dessert recipes.
More than thirty local pastry chefs attended to discover the various possible applications of our couverture chocolates, thanks to the Chef's expertise and creativity.
A big thank you to the teams at our Irish distributor, La Rousse Foods, and to Institut Lyfe Executive Education for organizing this demonstration.
