Around four espressos and their little plates of madeleines and dark chocolate, guests reach for an abacus of sugar: Canasuc’s Le Boulier Sugar, hand-molded in France, lets every half-sphere slide off its rod on request.
Serves 4 · 15 min
Ingredients
- A few squares of dark chocolate per plate
- A mini madeleine per plate
- A spoonful of chocolate mousse or fruit salad per plate
- Le Boulier Sugar (Canasuc), to serve
- Four espressos
Method
- Arrange small treats on four plates: a few squares of dark chocolate, a mini madeleine and a spoonful of chocolate mousse or fruit salad.
- Set Le Boulier in the center of the table so guests can slide off the half-sphere sugars they want.
- Brew four espressos.
- Serve each espresso alongside its plate of mini desserts.
The star of this recipe: Le Boulier Sugar, by Canasuc.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
