Dessert 4 servings 20 minutes Medium difficulty Preparation: Hydrate the jelly leaf in a bowl with water. Preparation of chocolate ganache: Heat the cream together with the orange zest, the cinnamon stick and the brandy. Add the gelatin, remove the cinnamon and mix well. Pour the cooking chocolate and beat it until it is homogeneous. We reserve and cool in the fridge until it thickens. Cut the bread into slices of approximately 1 cm thick, paint them with butter and mark them in a pan to lightly toast them. Place a quenelle * of ganaché on the toast, sprinkle with a bit of orange zest and with the Bras del Port Sea Salt Foam. *A quenelle is a perfectly smooth, rugby-ball scoop of any soft food which is achieved using one or two spoons, previously dipped in hot water. Ingredients (4 servings): 4 brioche bread slices 200 ml cream 300 g de cooking chocolate Orange zest 100 ml brandy Cinnamon stick 1 jelly leaf Butter Bras del Port Sea Salt Foam Download the sheet of this recipe here.
Dessert 2 servings 10 minutes Low difficulty Preparation: Melt the cooking chocolate over a low flame using a double boiler, or in the microwave in batches of several seconds. Add the puffed rice, make small portions with the help of a spoon and leave them on a clean bench or other nonstick surface. Sprinkle with Bras del Port Sea Salt Flakes before the chocolate solidifies. Ingredients (2 servings): 200 g dark cooking chocolate 50 g puffed rice Bras del Port Sea Salt Flakes Download the sheet of this recipe here.