Easter 2024: milk chocolate gains its reputation. At the Parisian palace Le Meurice, Cédric Grolet's flagship creation unsurprisingly takes the form of a trompe-l'oeil.
The Almond and Hazelnut are each garnished with Guérande fleur de sel praline under a thin milk chocolate shell. What has happened to these great pastry chefs at the head of prestigious establishments? Would dark chocolate no longer have… This article is reserved for subscribers. You have 87% left to discover.