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.
TRINITY
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.
Decoration
Thin layers of chocolate triangles, red chili.
TRINITY
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.
Décoration
Triangles en chocolate, petit piment rouge.
Gérard Dubois
“Crafted Passion”
photo A. Chester Ong