Meet Christophe, a remarkable pastry chef who trained at La Côte Basque in New York and refined his craft alongside Chef Alain Ducasse in Paris. After leading global dessert operations for Alain Ducasse Enterprise and Annabel's in London, Christophe is now Executive Pastry Chef at the one and only Atlantis, The Royal, Dubai.
Master in the delicate art of blending, Weiss is a “Bean to Bar’’ luxury French chocolate manufacturer.
Eugène Weiss, the Maison's creator, pioneered the "Weiss taste" by skillfully blending cocoa from various sources, mirroring the craft of winemakers and perfumers. Since 1882, Weiss travels the world in search of the best raw materials to offer the most promising aromatic profiles. By only selecting the finest varieties of cocoa beans, Weiss guarantees an excellent and inimitable chocolate.
With three artisanal areas of expertise - chocolatier, praline maker, and confectioner - Weiss brings to life the skillful combination of its artisans.
Method
HAZELNUT PRALINE TABLET
| WEISS Hazelnut Praline Romaine 50/50 | 1000g |
| Cocoa Butter | 100g |
| WEISS Milk Madalait 35% | 200g |
| Sea Salt | 4g |
Melt the chocolate then mix with. Put in the chiller until it is set. Chop in small piece then mix with the Paddle and warm a bit with the torch. Emulsify the mixture then frame it at 0.5cm and let it set. Cut the desired size then fill up the chocolate mould with Madalait 35% press the praline insert in the middle then close with extra chocolate.
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