Avida Dollars: Surreal Red Orbs, Mulled-Wine Heart

Avida Dollars: Surreal Red Orbs, Mulled-Wine Heart 🍷✨

Step into the world of surrealism and patisserie with Avida Dollars — a dessert inspired by Salvador Dalí’s eccentric flair and Nadège Nourian’s artistry. These mini red-velveted spheres conceal layers of cinnamon mousse, mulled-wine jelly, orange madeleine, and almond crunch, all finished with a cocoa-butter velvet spray and whimsical chocolate ‘moustaches’ 🎨🍫.

Each orb is a playful contradiction — warm spices wrapped in icy red luxury, softness meeting crunch, elegance meeting humour — the essence of edible art.

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🧡 Inspiration & Concept

When Elle Canada challenged Nadège to create a cake representing Surrealism, she channelled Dalí’s theatrical imagination.
The result: bold red spheres, a nod to his flamboyant palette, and delicate chocolate decorations shaped like his unmistakable moustache.

Inside, flavours evoke winter evenings — mulled wine for depth, orange madeleine for brightness, and cinnamon mousse for warmth. Each bite feels like stepping into a dream sequence where pastry meets art. 🍊🌀

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🔥 The Flavour Story

• Cinnamon mousse infuses cracked sticks in cream, creating an aromatic, velvety base.
• Mulled-wine jelly adds adult elegance with spiced red wine notes that pair beautifully with the creamy mousse.
• Orange madeleine brings nostalgic comfort — buttery, soft, and lightly citrusy.
• Almond crunch adds textural contrast and roasted aroma.

Finally, a red velvet cocoa-butter spray transforms each frozen sphere into a matte, dreamlike sculpture — best admired before devouring. ❤️

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🧊 Technique & Assembly Tips

Making Avida Dollars is a five-hour ritual of layering and patience, perfect for seasoned bakers or those ready to level up their entremets skills.

🥄 Chef’s Tips:

• Freeze inserts completely for clean layers and a smooth cut.
• Keep the spray gun mixture at ~50°C for that fine, velvet-like finish.
• Crack cinnamon sticks before infusion — the flavour release is unbeatable.
• Substitute invert sugar with honey or glucose if unavailable.
• Let the finished cakes rest overnight to let flavours harmonise.

This dessert rewards precision — the kind that turns a pastry into sculpture.

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🎨 Presentation & Serving

Before serving, each orb is dressed with three delicate dark chocolate ‘moustache’ triangles, curving elegantly around the base. The effect is theatrical — a surrealist wink that delights both eyes and palate.

Serve chilled, ideally on a black or gold platter, to highlight the contrast of the matte red finish and glossy chocolate décor. Pair with a small pour of spiced dessert wine or espresso for the full experience. ☕️

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💡 Final Thoughts

Avida Dollars captures the magic of transforming familiar ingredients into something emotionally and visually evocative. The name itself — Dalí’s own play on “Avida Dollars” (avid for dollars) — hints at the cheeky, extravagant soul behind this creation.

This isn’t just dessert — it’s culinary surrealism in motion, where flavour, texture, and colour all tell a story. 🌹🍷

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Author: Nadège Nourian, adapted by JojoM