Nyangbo, malted caramel & Meyer lemon

October 5th, 2012 | Posted by Gregoire Michaud in Daily life...

The spiciness and sour cherry-like flavor of the Ghana 68% chocolate Nyangbo blends beautifully with our new malted caramel ice cream… With these mellow flavors, I thought Meyer Lemon would be a pretty nice fit – as a curd and freshly grated!

And because I can ( LOL ) I dropped a nice spoon of liquified fresh mint on the plate to add a funky contrast of flavor in the dish! I might or might not leave it on for the final dish, but I quite like it! The flavor matches and the color is beautiful!

Meyer Lemon are in season

PS: The base of the dessert is a flourless cake made with Nyangbo chocolate as well and the chocolate quenelles are made of mousse from the same chocolate again. Available soon! ;)

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  • Colette

    God, is that a beautiful shot or what?malted caramel ice-cream, meyer lemon-curd, Nyangbo chocolate…I haven’t tried that precise chocolate, but 68% choco sounds good…is that tempting or what? I’d like one of those dishes chef! thank you! :) Such a pity Spain is at such a distance from Hong Kong! really, really great combination in a beautiful dish that cries out loud TRY ME!

    • http://gregoiremichaud.com Gregoire Michaud

      Oh la la! Merci Colette! :)
      I’d love to prepare that dessert for you if you were around here!!!

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