Because procrastination really doesn't pay off, I'm still posting desserts from this past Spring. This was our tasting menu dessert, comprised of a baked chocolate ganache, paired with chocolate rocks, chocolate mint, chocolate twigs, and passion fruit sorbet. The baked chocolate ganache is egg based, and we bake it in a water bath on low heat for one hour. It comes out with a beautiful crackly top, very similar to a brownie. We then freeze it to unmold, and when served room temp, it is the most luxurious flourless chocolate cake. This small disk is paired with a tart and refreshing passion fruit sorbet to cut through the richness, and the chocolate mint adds a fresh floral element as well. For texture, caramelized cacao nibs, chocolate rocks, and chocolate twigs add extra dimension. I love caramelized cacao nibs, as the sugar cuts through the bitterness of the nibs. When pairing nibs (dried, roasted, and fermented chocolate in its purest form) with a dark chocolate cake (an altered state of the beginning), both lift each other up.
I didn't start out with this dessert in mind. Actually, a lot of my desserts never end up being what I originally imagined. I had thought of a lime white chocolate hazelnut cake and wondering what other vanilla, buttery flavor I could pair with it. As I worked more and more on the dish, I was drawn to stronger flavors, such as green tea and different acidic notes, like yogurt and pineapple. In this dish is a hazelnut cake, topped with a lime white chocolate mousse. I paired it with a green tea lime crumble, made with almond flour, for a depth of flavor. Pineapple chips would add a great texture and would complement the lime. Of course, there is green tea and yogurt ice cream to finish it all up. It's refreshing and light for the summer days ahead. I think this is why I am always excited when thinking of new and different desserts. No matter what you start out with, the end product is always a bit of a surprise. I always wonder what the end result will be, or even if there is a kind of end result to a dish. Even when I revisit a previous dessert, it never ends up exactly the way I made it the first time. There are always new tweaks or something different to be done. That's what makes it exciting. Food should never be stagnant, there should always be something different. Because the ingredients we use come from nature, and nature is never a carbon copy, it evolves.