With a cheerful nature, the Cheffe plays to twist the traditional Valentine’s Day tête-à-tête. She offers a version with chocolatey flavours unctuous that is as gourmet as playful. She had fun creating a dessert like a festive cake that is also a game board. Heart(s) to conquer, family love, friends love… To win? Eat the pieces, It’s your turn to play!

Crémeux ultra-melting Caribbean chocolate 66%. A gourmet caramel and a creamy 66% chocolate mousse both infused with Earl Grey tea and its bergamot notes. A cocoa and “Fleur de sel” crispy shortbread. Fine 72% chocolate shell. Namelaka marbles coated with chocolate.

To share for 8 people.

Allergens : milk, gluten, soy, egg.

Floral, all freshness, airy, slightly tangy, this elegant seasonal dessert is offered as a delicate attention to all Valentine’s lovers.

Light Fromage blanc (white fresh cheese) mousse with blackcurrant flower water. Confit of pear, grapefruit and hibiscus. Almond Pain de Gênes. Crunchy crumble with millet seeds and raw almonds.

Individual dessert.

Allergens: milk, gluten, egg, nuts, fish gelatin.

For little and grow-up alike, this very childlike delicacy reveals the caramelised notes of butter cooked with brown sugar.

Puff pastry made with French flours (Meule T80 and small organic spelt) and PDO Charentes-Poitou butter flavored with cinnamon. Brown Sugar. Brown sugar.

Small individual cake.

Allergens : milk, gluten.

Moments of greed to share with an intense sweetness in a small box of 4 chocolate candies that hide under their thin shell a chocolate ganache with hazelnut ultra melting.

Creamy ganache with chocolate. Praline aux noisettes françaises Linnolat. Fine chocolate hull.

Box of 4 candies.

Allergens : dairy products, nuts, soy.