This is another dessert from our very first menu reimagined for the new year, it combines some of my favorite things. There is a famous French chocolate maker, Valrhona, that makes a gianduja chocolate which is may favorite chocolate in the world. Gianduja is a chocolate that has nut butter (traditionally hazelnut or almond, or a mixture of the two) mixed into the chocolate. This provides a softer texture and unique creaminess. It is like Nutella on steroids. We make a mousse with this chocolate and build a cake using a brown butter financier sponge cake and crunchy hazelnut praline wafer layer. To top it off there is caramel sauce, vanilla chantilly, candied hazelnuts, and cacao nibs. It’s like a marriage of nutella, ferrero rocher, ,and kinder bueno in once cake.
*pastries noted with an * are not available as part of our miniature desserts by the dozen.*
common allergies: wheat//dairy//eggs//almonds//hazelnuts
