Flavor Trends, Strategies and Solutions for Menu Development

Sweet Masterpiece Best of Flavor 2017

Chocolate & Peanut Butter Torte with peanut brittle and salted peanut butter caramel
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“Our Chocolate & Peanut Butter Torte is like all of the candy bars came together to create one masterpiece,” says Ashley Costa, Executive Pastry Chef at CarneVino Italian Steakhouse in The Palazzo Hotel, a Mario Batali and Joe Bastianich concept. “It is our bestseller to this day. Every customer that receives the torte is always blown away.”

The build starts with a bottom layer of a feuilletine, praline paste and 70 percent dark chocolate. Next comes a layer of chocolate mousse, then peanut butter mousse and peanut butter brittle. Topping all of the layers is a rich glaze of chocolate ganache, then a finish of peanut butter caramel, Maldon sea salt and a chocolate curl.

“The crunch and nugget texture of the crust and the rich mousses on top give this comfort that everyone enjoys,” says Costa. “There are a lot of peanut butter and chocolate desserts out there, but this one is done perfectly.”

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