A fourth chocolate—'blond'—has been slowly making inroads into French confectionery, but has failed to win official recognition and faces competition from a pink Swiss variety.
PARIS — A fourth chocolate, "blond," has been slowly making inroads into French confectionery, but has failed to win official recognition and faces competition from a pink Swiss variety.Blond chocolate was born from an accident. French pastry chef Frederic Bau was demonstrating his skills at an exhibition in Japan, and left his white chocolate warming a little too long in a bain-marie— four days, to be precise."By chance, by magic...
"It's very different from other chocolates. It gives a very biscuity, very delicious taste," Nice-based pastry chef Philippe Tayac told AFP, who combines it with hazelnuts for a tartlet.Bau combines it as a pure fondant dessert with freshly roasted apples and a Tahitian vanilla cream, and he also recommends "breaking it up" with more distinct fruity combinations, such as citrus or red fruit.
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