Gérard Dubois and his recipe in English and French


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. 

Gérard is also an author of culinary publications and his volume “Crafted Passion” (2011) was awarded for “Best Dessert Book in the World “at the 17th Gourmand World Cookbook Awards. This recipe is taken from that book. 



Chocolate Sable Dough

plain flour                                                   g                          110

bitter cocoa butter                                     g                          15

soft butter                                                  g                          75

icing sugar                                                 g                          45

almond powder                                         g                          15

whole egg                                                  g                          25

pich of sea salt

Mix all the ingredients well except the flour. Sieve the flour and add slowly to the mixture by hand. Refrigerate overnight before using.


Chili-Chocolate Mousse

water                                                         g                          25

sugar                                                         g                          55

egg yolks                                                   g                          50

dark chocolate                                          g                          180

Italian meringue                                         g                          165

whipped cream                                         g                          255

marshmallows                                           g                          105

soaked gelatin leaves                                g                          3

pinch of chili powder

Boil the sugar with water and pour over the egg yolks, soaked gelatin and dark chocolate. Whip the mixture and cool. When cool, fold in the Italian meringue, chili powder, marshmallows and lastly the whipped cream.


Thin layers of chocolate triangles, red chili.








Pâte Sablé au Chocolat

 farine pâtissière                                         g                          110

 beurre de cacao amer                              g                          15

 beurre à température ambiante                g                          75

 sucre glace                                                g                          45

 amandes en poudre                                  g                          15

 oeuf entier                                                 g                          25

 pincée de sel de mer

 Bien mélanger tous les ingrédients à l’exception de la farine. Tamiser la farine et incorporer lentement à la main. Réfrigérer la pâte avant de l’abaisser.

Mousse au Chocolat Pimenté

eau                                                            g                          25

sucre                                                         g                          55

jaunes d’oeufs                                           g                          50

chocolat noir                                              g                          180

meringue italienne                                     g                          165

crème fouettée                                          g                          255

guimauve                                                  g                          105

feuille de gélatine trempées                      g                          3

pincée de piment en poudre

Faire bouillir le sucre et l’eau, puis verser sur les jaunes d’oeufs les feuilles de gélatine préalablement trempées et le chocolat noir. Mélander et laisser refroidir. Incoprorer la meringue italienne, le piment en poudre, la guimauve et finalement la crème fouettée.


Triangles en chocolate, petit piment rouge.

  Gérard Dubois

 “Crafted Passion”

 photo A. Chester Ong



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