With a few quality ingredients, this recipe is easy to make ahead of time. The sweetness of the Caramélia fèves harmonises wonderfully with vanilla infused cream – making it a true pleasure to eat! Valrhona dark crunchy pearls are a great way to add texture to this dessert.

Serves 4

200g Valrhona Caramélia fèves
Pinch of salt
1 egg yolk
300ml cream
½ vanilla pod or ½ tsp vanilla extract
Valrhona Dulcey, to finish  

Put the chocolate fèves in a food processor with the salt and the egg yolk.

In a saucepan infuse the cream with the vanilla pod or extract. As the cream hits the boil, pour into the food processor. Process together and then pour into pots and set in the refrigerator.

Once set, top with chopped shards of Valrhona Dulcey.

This recipe is simple and versatile. You can use any of your favourite Valrhona chocolate.     

Why not try making a Manjari Chocolate Pot? Fill 2/3 of a small serving glass with the Manjari mixture. Let it set, then top with a layer of the same recipe made with Ivoire or Caramélia.

Finish with shavings of Manjari.



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