By The French Pantry
Duck breast seared to pink, figs roasted in Bordier chocolate and cacao nib butter, and a syrupy balsamic pan sauce mounted with the rest of the block. Serves four.
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By The French Pantry
Pain d'epices made with honey, buckwheat flour, cinnamon and mandarin peel, enriched with Bordier chocolate and cacao nib butter. Serves four, 30 minutes in the oven.
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By The French Pantry
Twenty-eight mini madeleines made with Bordier chocolate and cacao nib butter. Fifteen minutes of mixing, a rest in the fridge, then five minutes in a hot oven.
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By The French Pantry
Williams pears scented with tonka bean under a sandy almond topping made with Bordier chocolate and cacao nib butter. Serves four, with 20 minutes in the oven.
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By The French Pantry
Ripe bananas caramelized in Bordier chocolate and cacao nib butter with four-spice, star anise and brown sugar, then flamed with dark rum and served warm with ice cream.
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