White chocolate flower

White chocolate flower

Nicolas Cloiseau
Difficulty level icon
Advanced
Completion time icon
30 minutes
4
Videos
Delicate white chocolate peonies, assembled petal by petal, to decorate all your chocolate creations
White chocolate flower
Total completion time
Completion time
30 minutes
Cooking time
Rest period
Techniques taught
  • Making chocolate shavings
  • Cutting chocolate
  • Tempering chocolate
  • Using a cookie-cutter
  • Creating a chocolate decoration

Check out the first segment of this course for free

Step 1: Developing white chocolate

Nicolas Cloiseau
Nicolas Cloiseau
Meilleur Ouvrier de France Chocolatier and Chef of La Maison du Chocolat
Meilleur Ouvrier de France Chocolatier and Chef of La Maison du Chocolat

Step 2: Chocolate chip petals

Step 3: Chocolate disc bases

Step 4: Mounting the flower

Nicolas CloiseauNicolas Cloiseau

Nicolas Cloiseau

Meilleur Ouvrier de France Chocolatier and Chef of La Maison du Chocolat
Immersed in the world of gastronomy since childhood, Nicolas Cloiseau quickly turned his attention to the sweet world, naturally training as a pastry chef with a CAP in pastry-making and a brevet de maîtrise in pastry-making, where he discovered the potential of the science of chocolate. His career path led him to La Maison du Chocolat, where he became a chocolate worker in 2000. After four years and exploration of all positions, founder Robert Linxe entrusted him with the creation of artistic pieces for the festive season in 2000. His mastery of chocolate earned him several awards in competitions, including second place in the Trophée Pascal Caffet in 2001, first place in the Arpajon gastronomic competition in 2003, and first prize for the artistic piece at the World Chocolate Master in 2005. In 2007, he won the Meilleur Ouvrier de France competition. In 2012, Nicolas Cloiseau became Chef of La Maison du Chocolat, succeeding Gilles Marchal. His responsibility is to maintain iconic recipes while continually innovating. He oversees the creation of ephemeral collections and works on the group's research and development, collaborating with perfumers, exploring savory and vegetarian chocolates. His commitment also takes him to plantations, meeting producers and selecting beans and raw materials.

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