Three steps Tasting

Shapes drawing and production in collaboration with Jerome Waida, Pastry-Chocolate Chef in Reims. Translation of the taste through shapes and interpretation. This board is composed of three Valrhona chocolates organized in a specific tasting sequence.

Guanaja is an assembly of high quality 80% cacao. It translates into bitterness, dryness, is not easy to work with, its shape looks like a hairpin, a ristretto coffee.

Manjari 64% from Madagascar is a ‘terroir’ chocolate with red berries flavors. Its sour finish taste translates into the curve reversion on itself.

Biskelia 34% is milk chocolate, with some biscuits and a touch of salt. The milk and the sweetness bring a creamier texture which helps to keep the curve in the rounding. The shape is generous, voracious, velvety.