Valrhona - Sweet Sustainability - La Cabosse by Chef Steven Jin

To kickstart our series of Sweet Sustainability videos, Chef Steven Jin wows us with his beautiful creation ‘La Cabosse’ using Millot 74%, a single origin from Madagascar, an exceptional Grand Cru with aromatic and fruity flavours. 🍫
🌱What sets his dessert apart is that it’s gluten-free, dairy-free, using plant-based alternatives like mucilage and the richness of Valrhona chocolate to get a balanced and beautiful creation.
This is a decadent masterpiece that you can find on the menu at L’Envol, Hong Kong!
🎥 Watch on to find out more!
#SweetSustainability #ChefVideo #ValrhonaAsia #ValrhonaPacific #Valrhona #LaCabosse
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