Just this once, the Buddha-Bar Hotel Paris pastry chef, Nicolas Jaulmes, worked twice as hard to mesmerize us for the Holidays 2017.
With his new creation evolving around Kalapia dark chocolate, simply called the “Boule de Noël” [Christmas Bauble], Nicolas Jaulmes wanted to do homage to the flavors of his childhood.
Looking like cocoa meringue shell and its cocoa bean sprinklers, the Christmas Bauble of the Buddha-Bar Hotel Paris reveals a thin perforated chocolate shelf.
Inside? Several layers with the first one being a light whipped cream bringing freshness. It’s followed by a smooth chocolate mousse based on beaten eggs white and whipped cream and finally, the melting almond-hazelnut praline. A dash of maple sugar enhances the praline with its wooded flavors while roasted almond sprinklers crunch in the mouth.
Displaying a little knot and a chocolate bell, this Christmas Bauble will surely fulfill children’s and adults’ taste buds!
Yule Log 2017 at the Buddha-Bar Hotel Paris
Available from December 1 to 31, 2017
At Le Vraymonde restaurant and at the Qu4tre bar lounge of the Buddha-Bar Hotel Paris
Boule de Noël + glass of champagne: €16
From 1 December 2017 to 31 December 2017
Buddha Bar Hotel Paris
4 Rue d'Anjou
75008 Paris 8