A speciality of Carles Mampel are his chocolate bombons. The highest quality Valrhona chocolate is used to make Bubó bombons as well as the best quality ingredients. Chef Mampel is an expert not only in the tecnique of making the finest bombons but also in creating the most interesting combinations of flavours. He likes to adapt traditional Catalan culinary combinations and adapt them into new bombon flavours.
A good example of this creativity is the “Pá amb tomàquet” – this is a very traditional catalan recipe, it´s toasted bread with tomato rubbed over, followed by a good olive oil and fluer de sel. Chef Mampel adapted this concept into a bombon, making a praline of toast in the base of the bombon, followed by a reduced jelly of tomato, covered in a bath of rich chocolate and decorated with fluer de sel. It is an excellent bombon as the acid tomato plays perfectly with the bitter chocolate and the fluer de sel, while the texture of the toast praline and the tomato jelly along the crack of bitter chocolate is a delight. What more could you ask for in a bombon.
Another example of Chef Mampels creativity when it comes to bombons is his thyme and pinenut bombon. This bombon combines two ingredients found together in many traditional Catalan dishes. Catalonia has many pine trees and at the base of these pine trees grows wild thyme. Carles Mampel makes a praline of pinenuts and mixes in wild thyme then dips the praline into the highest quality Valrhona milk chocolate. Eating this bombon feels like being in the middle of an aromatic pine forest, like eating a piece of the forest.
Four Spices: cinnamon, clove, nutmeg and pepper
Apricot jelly and tonka
Cofee and java pepper
Raspberry and Rose
Lemon and basil
Lemon and ginger
Orange and orange blossom
Dark chocolate and gold
Tomato jelly and praline of toast
Pasion fruit and bergamot