Elaborations
Flor de cacao tart
In this tartlet we wanted to create different textures always using the same raw material, chocolate, and maximizing its flavor by combining it with ingredients that preserve and respect the original flavor. The textures of this elaboration are: a cocoa sablé, a creamy 40% chocolate financier, a 70% chocolate mousse, cocoa caviar and, finally, a glaze and a chocolate paint with which we decorate the flower to achieve a velvety effect.