Born and raised in Switzerland, Gérard became the founder and owner of La Rose Noire Holdings…
In 1991, Gérard Dubois opened the first La Rose Noire Pâtisserie on Hong Kong Island – a 30 seats restaurant and cake shop – and in 2 decades, it has turned into a reputable enterprise. Today, La Rose Noire employs more than 200 staff members working at its original production centre in Kowloon Bay. In 2004 a 60,000 square foot state-of-the-art factory was opened in Dongguan, South China, with over 600 employees, while in 2012 the company opened a standard factory in Clark Free Port, The Philippines, and also “Passion by Gérard Dubois” Boulangerie – Pâtisserie – Confiserie” in Hong Kong. From an initial selection of 28 items, La Rose Noire now has over 500 varieties in its product brochure, fulfilling the needs of different sectors in the market.
SHIRAZ
Chocolate Basket
milk g 90
cake flour g 55
sugar g 20
almond powder g 80
cocoa butter g 4
cocoa powder g 16
pich of salt
pinch of soda powde
Mix all the ingredients, sieve. Using a waffle cone machine, make individual discs and form into basket shapes when baked and still warm.
Dark Chocolate Mousse
milk g 75
sugar g 10
egg yolk g 15
whipped cream g 135
dark bitter chocolate g 10
Boil the milk and sugar, add the egg yolk. Strain and pour the hot liquid on top of the chocolate, mix well. Fold in the whipped cream.
Shiraz Jelly
Shiraz g 120
sugar g 65
soaked gelatin leaves g 10
cinnamon stick n. 1
clove n. 1
sliced orange n. 1/2
Simmer the wine, sugar, sliced orange, cinnamon stick and clove for five minutes. Strain. Add the soaked gelatin leaves and pour into a silicone mold to make little jelly balls. Let set in the refrigerator.
Note – Syrah (also known as shiraz) is a dark-skinned grape grown throughout the world and used primarily to produce red wine.
SHIRAZ
Panier au Chocolat
lait g 90
farine pâtissière g 55
sucre g 20
amandes en poudre g 80
beurre de cacao g 4
cacao en poudre g 16
pincée de sel
pincée de bicarbonate de soude
Mélanger tous les ingrédients puis tamiser. A l’aide d’un gaufrier, faire des disques individuels. Les mouler en forme de paniers alors qu’ils sont cuits, encore chauds et malléables.
Mousse au Chocolat Noir
lait g 75
sucre g 10
jaune d’oeuf g 15
crème fouettée g 135
chocolat noir amer g 10
Faire bouillir le lait et le sucre, ajouter les jaunes d’oeufs. Verser le liquide chaud sur le chocolat, bien mélanger et laisser refroidir. Incorporer la crème fouettée.
Gelée au Shiraz
Shiraz g 120
sucre g 65
feuilles de gélatine trempées g 10
bâton de cannelle n. 1
clou de girofle n. 1
orange coupée en tranches n. 1/2
Faire mijoter le vin, le sucre, les tranches d’orange, le bâton de cannelle et le clou de girofle pendant 5 minutes. Ajouter les feuilles de gélatine trempées. Tamiser et faire de petites boules de gelée en versant le liquid dans des moules en silicone. Laisser prendre au réfrigérateur avant de les démouler.
Gérard Dubois
“Crafted Passion”
photo A. Chester Ong
www.la-rose-noire.com