A Dessert’s Revolution: Chocolate Coulant told by Michel & Sébastien

Michel BRAS Côté Japon:
michel-bras-cote-japon.com/
Underneath its apparent simplicity, the Coulant conceals all the skill and sensitivity of Michel Bras. His process is a technical feat, his recipe a pure invention. He spent more than two years making it, never giving up, watching it fall apart as it comes out of the oven, blowing hot and cold while refusing to say what he is up to. Until the day when the magic happens. Delicately, the Coulant cracks open and delivers the story of a Nordic ski trip with Ginette and the children, in a winter like no other, with snow falling horizontally, little frozen hands warmed around a bowl of chocolate, tongues loosened and love flowing inside.
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