Valrhona and Kaviari: the perfect pairing of chocolate and caviar
An unprecedented alliance
To mark Kaviari's 50th anniversary, Valrhona has teamed up with this benchmark of French gastronomy to create a dish that is as audacious as it is exceptional: chocolate mousse with caviar.
Crédit vidéo : Florian Domergue
This unique collaboration highlights the encounter between the aromatic power of our chocolates and the refined subtlety of Kaviari caviar. A blend of expertise, a symbol of creativity and excellence, where deep cocoa flavors meet the delicate brininess of caviar.
This exclusive creation will be available in all Kaviari Delikatessen, at the Manufacture Kaviari, and at 47, rue des Archives in Paris, Maison Valrhona’s prestigious address in the Marais district.
Crédit photo : Florian Domergue
A magnificent encounter
From this encounter came a collaboration between two passionate chefs: Alexandre Marza, Head Chef at Romuald Fassenet, and Thierry Bridron, Executive Pastry Chef at the Valrhona Paris School. The latter brings his chocolate expertise to elevate the recipe. Together, they present a surprising creation where caviar enhances the deep notes of chocolate, revealing a perfect balance of sweetness, saltiness, and elegance.
Crédit photo : Florian Domergue
"Between the cocoa-flavored depth of Valrhona's Dominican Republic and the briny nobility of Kaviari's Osciètre caviar, a rare harmony is born: one where bitterness and sea answer one another, like two whispers of elegance in the same silence."
Alexandre Marza , Chef de cuisine of Romuald Fassenet
"The silky union between a grand cru chocolate from the Dominican Republic and exceptional Osciètre Prestige caviar provides the perfect foundation for the warm, blond notes of crunchy hazelnut praline woven with coriander. This unique alliance of two prestigious gastronomic brands will take you on a surprising journey of indulgence !"
Thierry Bridron , executive pastry chef at L'École Valrhona Paris
A creation of contrasts and harmony
Beneath a crisp disk of Nyangbo 68% single origin Ghana chocolate, the mousse made from Confection 80% single origin Dominican Republic chocolate reveals all the power of Valrhona cocoa, softened by a melting heart of hazelnut and coriander praline. And as a finishing touch, 20g of Kaviari Osciètre Prestige caviar, with its subtle, briny flavors and beautiful, lingering hazelnut notes, creates a balance as bold as it is elegant, elevating the richness of the chocolate. All presented in a yellow caviar tin, specially created to celebrate 50 years of Kaviari history. Available from November 15th in all Kaviari Delikatessen, in the Manufacture Kaviari, as well as at 47, rue des Archives in Paris, Maison Valrhona's prestigious address in the Marais district.
