The sweet spot in desserts usually hones in on chocolate
Alan Skversky is the corporate chef for San Francisco-based Boudin Bakery. We asked him to share a flavor trifecta that demonstrates creative, unexpected flavor play.
John State, culinary director at Disneyland Resort, shares the trifecta of flavors that inspires him.
Three desserts that offer a unique experience while delivering comforting familiarity that seals the deal.
Ousia offers its Donut Pikilia: Housemade sampler of Halva Mousse with hazelnut chocolate, Mastiha Yogurt Mousse with pistachio glaze, and Spiced Apple
Reserve Wine & Food offers its Chocolate Mondae: Dark-chocolate ganache, milk-chocolate malt foam, Averna amaro semifreddo, cherry, cocoa nibs
CarneVino Italian Steakhouse offers a Chocolate & Peanut Butter Torte with peanut brittle and salted peanut butter caramel
Cinnaholic's Cookie Monster - Cinnamon roll, cream cheese frosting, homemade cookie dough, chocolate sauce
Tap into these menu-ready dessert trends for prime opportunities