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Chocolate "Desert Rose" with Candied Orange Coulis Recipe
Chocolate "Desert Rose" with Candied Orange Coulis
Bernard Loiseau (1951 - 2003)
Bernard Loiseau (1951 - 2003)
Flavors of Burgundy
Total time: more than 2 hours

Preparation time: 45 minutes
Cooking time: 6 hours (candied oranges) + 9 minutes (tuiles)
The coulis and tuiles need to be prepared a day in advance.

Difficulty: Average
Chef's Note

A dessert of very thin chocolate tuiles filled with chocolate sorbet, the shape of which evokes a desert rose, all enhanced with a candied orange coulis. The only two flavors in this unique dessert are intense chocolate and candied orange.

For 4 servings

Coulis (make the day before)
- 10 unsprayed oranges
- 2 kg (4 1/2 lb.) granulated sugar

Tuiles (make the day before)
- 6 egg whites
- 130 g (4 1/2 oz.) sifted icing sugar
- 70 g (3 oz.) sifted flour
- 70 g (3 oz.) clarified butter
- 30 g (1 oz.) cocoa powder

- 500 ml (2 cups) milk
- 500 g (18 oz.) granulated sugar
- 200 g (7 oz.) cocoa powder
- 150 g (5 oz.) chocolate (60-75% cocoa)

- Non-stick baking sheet or silicone pans


The day before


  1. Prepare the coulis. Wash the oranges. With a small knife, make several small deep incisions into the flesh of 4 of the oranges.
  2. Place the oranges in a pot and cover with water. Bring to a boil. Change the water and repeat the process two more times.
  3. Place 3 liters (12 cups) water and the sugar in a Dutch oven. Add the 4 oranges, bring to a boil and simmer for 6 hours. Meanwhile, squeeze the other 6 oranges and refrigerate the juice.
  4. After 6 hours cooking time, squeeze the other oranges.
  5. Drain the candied oranges and purée them very finely in a blender. Add some orange juice to liquefy the coulis.

Tuile batter

  1. In a bowl, combine the egg whites with the icing sugar.
  2. Incorporate the flour and cocoa, mix and finally add in the melted butter. Cover with plastic wrap and refrigerate overnight.

The next day

Baking the tuiles

  1. Preheat the oven to 150° C (300° F). Prepare the non-stick pans or very cold silicone pan liners.
  2. Allow 1 tbsp. batter per tuile. Spread it out, swirling with two fingers to form very thin discs, 2 mm thick and 8 cm in diameter. Allow 5 discs per rose, although it is better to make some extras because they are very fragile.
  3. Bake for 9 minutes. Let cool. When cooled, gently loosen the tuiles with a spatula.


  1. Place all the ingredients in a saucepan with 1 liter (4 cups) water. Bring to a boil, stirring with a spatula.
  2. Cool by placing the saucepan in ice water.
  3. Place the mixture into a sorbet maker and process for about 15 minutes, depending on the machine.


  1. Nap the plates with the candied orange coulis.
  2. Place a tuile on the plate, then a small scoop of sorbet shaped with a hot tablespoon; repeat four times and end with a tuile (i.e., a total of 5 tuiles encasing 4 scoops of sorbet).
  3. Then tilt the tower gently to one side so that the tuiles meet and open up on the opposite side to allow the sorbet to show. The first and fifth tuiles should practically form a right angle.
Chocolate "Desert Rose" with Candied Orange Coulis 1
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