Spring: Red fruits and ruby ​​chocolate

by Gabriel de Boutique Petit

Gourmet novelties for a tasty spring

Spring is here, bringing with it a profusion of delicious red fruits such as strawberries, raspberries and blackcurrants. Rich in vitamins, antioxidants and exquisite flavors, these berries are featured in our pastry creations. Airy mousses, energizing coulis, gourmet confits or as decoration, the desserts are dressed in dazzling colors and tangy flavors.

At Boutique Petit, we are your partner of choice to enhance your spring creations. With our wide range of moulds, from classics to stylized shapes, like our daisy dessert mould, let your creativity run free. And why not try the frozen dessert of spring? Ice creams are no longer reserved for summer, take advantage of this season to create refreshing desserts, perfect for your end of meal or gourmet snacks.

Our suggestion? The raspberry and pistachio dessert made with our tearable dessert moulds. A real treat for the senses, combining tangy flavors and gourmet pistachio notes. Simply decorate with fresh raspberries and crushed pistachios for unparalleled elegance.

Easter sublimated with Ruby chocolate

This season, the baking world is amazed with Ruby chocolate, a one-of-a-kind variety. Made from the Ruby cocoa bean, this chocolate stands out for its intense taste and reddish color, creating a sensation in the new gourmet creations of great pastry chefs and chocolate makers. Thanks to an innovative process developed by Barry Callebaut, this chocolate reveals fruity and delicate notes, a totally new taste experience.

For Easter, chefs have risen to the challenge by creating dazzling eggs and desserts with Ruby chocolate. Aurélien DAVID amazes us with his Ginkgegg Ruby, a brushed Ruby chocolate egg, decorated with ginko leaves also in Ruby chocolate. Nature in all its glory! At the famous hotel La Réserve Paris, chef Adrien SALAVERT offers us a delicious creation with Basque flavors: rhubarb, Patxaran and Ruby chocolate.

At Boutique Petit, our Easter bestseller, the egg dessert mold with insert, will allow you to make your own Ruby chocolate-based dessert. Give free rein to your creativity by offering a unique version combining praline, coconut and Ruby chocolate, for an exceptional and gourmet Easter.

Basque dessert by Adrien Salavert from the hotel la reserve in Paris