Le Succès

When I was translating La Passion du Chocolat, I asked “Papa” (Maurice) Bernachon which was his favorite dessert. I suspect he said he loved this recipe because his mother made it for him when he was a child and he enjoyed its simplicity, along with the perfect marriage of almonds and dark chocolate and the beauty of its clean and elegant lines. The Bernachon tea ganache provides a sharp floral background flavor against the dark chocolate. This ganache is thicker than usual, using a little