Tulakalum Sablé Chef Pierre Abi Haila

Ingredients For the cocoa sablé

• 128 g flour

• 32 g almond powder • 12 g cocoa powder • 80 g butter

• 1 g salt

• 36 g icing sugar

• 1 egg

For the ganache

• 435 g cream

• 25 g inverted sugar • 320 g Valrhona

Tulakalum chocolate • 50 g extra dry butter • Vanilla pod

For the dark chocolate soft glaze

• 500 g Valrhona Tulakalum dark chocolate

• 160 g chopped

almonds

• 75 g grapeseed oil

Preparation

Cocoa sablé

1. Beat the butter and the icing sugar.

2. Add the egg.

3. Add the powdered ingredients.

4. Bake at 150°C.

Ganache

1. Boil the cream, inverted sugar and vanilla pod.

2. Add to the chocolate and mix well, using a hand-mixer

at 40 °C, add the butter.

Dark chocolate soft glaze

1. Melt the chocolate and add the grape seed oil

and the almonds.

2. The glaze is ready to use when it reaches 40°C.

Dipping

Dip the sablé, cut in half and already filled with the ganache, piece by piece into the dark chocolate soft glaze.

A renowned pastry chef and chocolatier, Pierre joined Le Vendôme Intercontinental, Beirut after completing his studies, aged just 21. He was able to build up his expertise, while also benefiting from the knowledge of world- renowned chefs hosted there and at the Phoenicia Intercontinental. Eager to learn more about the art of chocolate, Pierre traveled to Paris’s finest Houses to train, mastering the art of chocolatemaking and feeding his imagination. Back in Lebanon, he participated in numerous gastronomy weeks and won a host of prizes at Horeca, including the chocolate dress presented at the Salon Du Chocolat (2014). He has since acted as a consulting pastry chef to many businesses. In 2015, Pierre left Le Vendôme to pursue his dream of opening his own chocolate atelier. Today he runs Le Noir with his brother, Pascal.

Pierre’s motto "Take your pleasure seriously"