Lined up from the mildest to the most intense, squares from ten countries let a single afternoon travel from Papua New Guinea to Ecuador, and the Tropical Pyramid from François Pralus, the house’s signature creation since 2003, is the ticket.
Serves 6 · 15 min
Ingredients
- 10 bars of Tropical Pyramid (François Pralus), broken into small squares
- Roasted almonds
- Dried apricots
- Fresh raspberries
- A pitcher of water, to refresh the palate
Method
- Unwrap the 10 bars of the Tropical Pyramid, keeping each colored wrapper beside its bar so you know its origin.
- Break each bar into small squares and line them up on a large board, from the mildest to the most intense.
- Add small bowls of roasted almonds, dried apricots and fresh raspberries, plus a pitcher of water to refresh the palate.
- Taste each origin slowly, letting a square melt on the tongue, and compare impressions.
The star of this recipe: 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.
