Thursday, July 7, 2011

Valentine Chocolates from Fauchon


A tasting of luscious chocolates from Fauchon. Executive Pastry Chef Florian Bellanger demonstrated how to make the ultimate chocolate cake: the Megève, white vanilla meringue layered with chocolate mousse and ganache, topped with a chocolate glaze and curls, and dusted with powdered sugar.
This divine dessert has been the top seller at Fauchons Paris headquarters for more than 80 years!

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