Clouds
A completely new texture that can be surprisingly complex and flavourful.
We use fresh fruit puree or make our own infusions and then create a foam with this liquid.
This is hand-piped and then dehydrated at a low temperature to retain the incredible fresh flavour.
This dried foam is encased in chocolate and decorated by hand.
The result is a unique sensation - light, crispy centre that melts in the mouth.
Flavours for the 2011/2012 season :
Red fruits and vanilla - A mix of Raspberry, Strawberry and Cherry perfumed with vanilla
Coffee and anise – Delicious, flavour-changing and nicely complex, the anise and little coffee contrasts perfectly the caramel and sweetness of the milk chocolate.
Banana and passion fruit - My favourite combination - starts off with full-on fresh banana and then the refreshing zing of the passion jumps in and joins the party.
Lime - Less complex but equally delicious - clean and zingy fresh lime juice is aerated, dried and wrapped in 70% Valrhona dark chocolate. These are served at Claridges Hotel in Gordon Ramsay's Restaurant
