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
Sweetness rules the dessert menu, but subtle flavor touches add distinction
What strategies yield desserts that fulfill demanding expectations?
These distinctive ingredients delve deeper into on-trend flavor explorations