TERRA

OPERA 62% CARUPANO CHOCOLATE MOUSSE

CHOCOLATE SOFT ALMOND BISCUIT

VANILLA TONKA BEAN CREMEUX
MANGO COMPOTE
CACAO NIBS CRUNCH

This recipe began five years ago as my signature dessert in fine dining restaurant which quickly becoming a guest favourite. After numerous refinements, I am proud to present the final version for Finessence.

For the chocolate mousse, we use Opera’s 62% Carupano, an exquisite Carenero cocoa beans sourced from Venezuela's Barlovento region. This single-origin chocolate embodies the unique terroir, offering an intense roasted cacao flavour that reflects the rich heritage of its land. 

I pair the luxurious Carupano 62% airy mousse with a refreshing mango compote, while the crumble adds delightful texture. The soft, moist 60% marzipan, enriched with chocolate and almonds, alongside a fragrant tonka bean-infused vanilla crèmeux, elevates the experience, resulting in a beautifully balanced dessert.