For once, Nicolas Jaulmes, head pastry chef at Buddha-Bar Hotel Paris, has redoubled his efforts to fill us with wonder this festive season 2017.
With his new creation based on Kalapia dark chocolate, simply named the " Boule deNoël ", Nicolas Ja ulmes wanted to pay homage to the flavors of childhood.
Beneath its cocoa meringue shell and cocoa bean slivers, the " Boule de Noël " at Buddha Bar Hotel Paris reveals a fine openwork chocolate grid.
What's inside? Several layers, starting with an airy chantilly creamfor freshness, followed by a creamy chocolate mousse made with blancmange and whipped cream. The final layer is a runny almond-hazelnut praline. A pinch of maple sugar enhances the praline with its woody notes, while roasted almond slivers crisp up in the mouth.
Adorned with a little bow and a chocolate bell, this " Christmas Ball " is sure to delight young and old alike!
Practical info:
Bûchede Noël 2017 at Buddha-Bar Hotel Paris
Available from December 1 to 31, 2017
At restaurant le Vraymonde and lounge bar le Qu4tre at Buddha-Bar Hotel Paris
"Boule de Noël" + glass of champagne: 16 euros
Dates and Opening Time
From December 1, 2017 to December 31, 2017
Location
Buddha Bar Hotel Paris
4 Rue d'Anjou
75008 Paris 8
