A couple of weeks ago I wrote a little about La Petite Rose des Sables – a tiny Parisian restaurant helmed by the wonderfully eccentric Madame Zouzou and her husband, ‘Big Boss’. Mat and I visited this gem on our recent trip to Paris, and were treated to one of the most memorable dining experiences we’ve ever had. It was bizarre and heartwarming all at once.
At one point, Madame Zouzou appeared and eagerly pointed at a laminated article (written in French, no less) pinned to the wall above our table. Mat and I were sipping a couple of post-lunch espressos at the time – and I, of course, was taking a few happy snaps of the cute little arrangement of accompanying sweets. She pointed at my camera, motioned toward the sweets and then back at the article. I’ll admit I was confused. Luckily the cogs in Mat’s brain were turning somewhat faster.
“It’s a recipe for the chocolates. She wants you to take a photo.”
And so I would find myself back in Melbourne, months later, typing that recipe word-by-word into Google Translate. I kind of felt like I was code-breaking the secret to Madame Zouzou’s own Roses des Sables; what a marvelous little gift to be able to take away from Paris! The treat takes its name from what is known in English as a ‘sand rose’ or ‘desert rose’ – a crystal formation that occurs in certain desert conditions. The Roses des Sables recipe quite impressively recreates this phenomenon with two very simple things: corn flakes and chocolate.
Madame Zouzou gives her recipe for both dark chocolate Roses des Sables, and white chocolate and orange Roses des Sables. I used Lindt’s 70% Cocoa chocolate for the dark chocolate Roses des Sables, which made for a very intense flavour. Delicious, but intense. If you like your treats a bit sweeter I’d recommend a lower cocoa content, or perhaps even use milk chocolate (I believe the ones Madame Zouzou served us at La Petite Rose des Sables itself were made with milk chocolate). Or, simply opt for the white chocolate and orange Roses des Sables. They are divine, and became the hands-down hit when I made a batch of each over the weekend for a family gathering. Seriously, they are good.
I experimented with Madame Zouzou’s quantities a little, mostly in terms of chocolate to corn flake ratio. Feel free to do the same yourself, but the following recipe gave me the best consistencies. And best of all: they’re incredibly easy to make. In a way they’re kind of like chocolate Honey Joys, or grown-up Chocolate Crackles. Except with these, you get to be all fancy and introduce them as ‘little French corn flake treats’!
- 250g dark chocolate, coarsely chopped
- 50g butter
- 50g icing sugar
- 150g corn flakes
- 250g white chocolate, coarsely chopped
- 30g butter
- zest of 1 orange
- 150g corn flakes
- 1. Place the chocolate and butter in a heatproof bowl and set it over a saucepan of simmering water (make sure the water does not touch the underside of bowl). Stir occasionally until the chocolate and butter are melted and smooth.
- 2. Stir in the icing sugar (if making dark chocolate Roses des Sables) or orange zest (if making white chocolate and orange Roses des Sables).
- 3. Remove from heat, and gradually stir in all of the corn flakes. Do this at about a handful at a time to ensure you get a good coating of chocolate over all the corn flakes.
- 4. Set a piece of baking paper over a baking tray. Madame Zouzou suggests using two spoons to form small heaps, but I found it easier (though a lot messier!) using my hands. You could also use individual paper liners.
- 5. Allow to harden in the fridge. They will not take long to set completely! Enjoy x