Chocolate decoration specialist Dobla has launched a chocolate oyster at Sirha, the renowned trade fair for hospitality and catering in Lyon. This new 'All-Time-Favorite' is indistinguishable from the real thing, and inspired by the beauty of nature. Although the oysters look real, they are made of tempting chocolate and completely edible, from shell to pearl.
One of the many variations on the chocolate oyster is the 'Hierbas de las Dunas' oyster. Chef Maurits van der Vooren uses the herbal liqueur of the same name to create a granita that is the perfect ingredient to finish the fresh oyster dessert. This technique gives the oyster a pure and sweet-salty taste. The dessert is served with a cream of dill and a fresh herb garden. The finishing touch is Dobla's pearl of chocolate.
