I love to take a humble classic and elevate the recipe by using unique, local or higher quality ingredients.
Imagine the childhood favorite – the S’more – my version made with torched homemade vanilla marshmallow, skewered, dipped in intense dark chocolate ganache and crusted in graham cracker crumbs. A perfect one bite masterpiece!
Or a Chocolate Hazelnut Arancini, we cook imported arborio rice in heavy cream and sugar, fold in Manjari bittersweet chocolate, Nutella and crispy rice. Then we cool, hand roll into bite size balls, fry to crisp gooey perfection and serve with a salted caramel sauce and whipped macarpone sauce.
Or our deconstructed Black Forest Cake. We upgrade the original by soaking deviled chocolate cake in Cherry Grand Marnier in place of Kirsch. Syrupy Amarena cherries replaces marachino and light italian meringue buttercream takes the place of the traditional whipped cream. Shaved dark chocolate and cherry juice finishes things off. It’s all layered beautifully in a mini mason jar to complete this signature treat.
Chef David Blessing
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