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Chocolate recipe With love by Chef Stephan Labastide at Constance Prince Maurice
Heart shaped Chocolate
Chocolate Ganache: Heat the cream in a small saucepan over medium heat. Bring just to a boil. Then immediately pour the boiling cream over the chocolate and allow to stand for a few minutes so the chocolate melts. Gently stir until smooth.
Praline Chocolate:Toast the almonds and then caramelized with sugar. Set aside to cool. Grind the almonds and add the chocolate milk. Pour in shaped mold.
Heart shaped Chocolate: Melt the chocolate and the butter. Add the sugar and egg.