It is one of the most popular desserts of recent years.

It was invented in 1981 by chef Michel Bras, three stars in Laguiole.

The original recipe is very different from what we find in bistros today, it is a heart frozen and enclosed in a cookie dough.

When cooking, the difference in temperature will allow different textures to be preserved.

The original recipe: 

For the ganache


- 100 gr of chocolate


- 15 cl of liquid cream


- 20 gr of butter

Melt everything and mold it into small balls / place the balls in the freezer

For the biscuit:

- 200 gr of chocolate


- 150 gr of butter


- 150 gr of sugar


- 4 eggs


- 1 pinch of salt


- 80 gr of starch


- 80 gr of almond powder

Melt the chocolate and the butter / Add the sugar, starch, salt, egg yolks and powdered almonds / Whip the egg whites into snow and incorporate them / Pour this unit into silicone molds / insert a Freeze ganache core and reseal well / put in the freezer for 5 hours / Bake 20 min in an oven at 180 °