High profit

Cocoa profile of Ghana 40%, layered with bright mandarin accents, smooth vanilla caramel, and soft chocolate mallow for a composed yet expressive dessert. The milk chocolate’s gentle sweetness and round mouthfeel create a stable foundation for the acidity of citrus and the depth of caramel, allowing each element to shine without excess intensity. As Chef Mary George explains, “A true dessert is a quiet conversation between contrasts—bold Ghanaian chocolate, bright mandarin, patient caramel. When each element is crafted with intention, they don’t compete; they harmonize.” Finished on a buttery sable breton base, this petit gâteau delivers harmony through contrast, transforming precise technique and thoughtful ingredient selection into a refined, story‑driven pastry experience.

Level:: Medium
Makes:: 70-80 units depending on the mold used
Shelf life:: Best assembled and ate within 2-3 days
Conservation:: Air tight, room temperature

700 g

sugar
250 g

glucose syrup
100 g

water
200 g

water
20 g

Madagascar vanilla beans
50 g

Gelatin powder (fish)

Bloom gelatin, vanilla, and second water in mixing bowl.

Make a sugar syrup with first water, sugar, and glucose syrup and cook to 118°C
Add a gelatin mix and whip until voluminous.
Add melted chocolate to mixture.
Spread evenly onto tray and shave chocolate on top.

100 g

grapeseed oil
20 g

sugar demarara

Melt all together to 50 degrees C before using.

120 g

glucose syrup
150 g

sugar
30 g

cream
80 g

milk
3 g

Maldon salt
105 g

Brandy Butter
20 g

Madagascar vanilla
50 g

milk

Combine glucose, cream, first milk and vanilla together and heat. Let infuse for 20 minutes.
Make a dry caramel and cook sugar to 170C. Deglaze with cream mixture and cook to 106C
Strain vanilla beans out, blend in butter, salt and second milk to finish.
Chill overnight before using