We would love to introduce our NEW flavor of the month — Champagne. First, Timothy reduces J. Lassalle Champagne with its elegant hint of gingersnap biscuits and verbena flowers into a gelée. Then, he uses Valrhona’s Peruvian Milk for the shell, and Republica Del Cacao’s Ecuadorian White single origin chocolates for the accompanying ganache. Enjoy and Happy New Year!
