Colorful wrappers laid beside each square turn coffee into a guessing game, as guests try to name the origins of the Mini Tropical Pyramid from François Pralus, ten squares of 75% dark chocolate that travel from Papua New Guinea to Ecuador.
Serves 4 · 15 min
Ingredients
- 10 squares of Mini Tropical Pyramid (François Pralus)
- 4 assortments of small sweets, such as madeleines, a spoonful of chocolate mousse or a scoop of sorbet
- 4 espressos
Method
- Unwrap the 10 squares of the Mini Tropical Pyramid and set them on a small plate, keeping their colored wrappers beside them.
- Prepare 4 assortments of small sweets, such as madeleines, a spoonful of chocolate mousse or a scoop of sorbet.
- Brew 4 espressos.
- Set each espresso on a tray with its sweets and 2 or 3 chocolate squares, inviting guests to guess the origins.
The star of this recipe: Mini Tropical Pyramid, by François Pralus.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
