Chocolate fine dining dessert

MICHELIN STAR Forest Dessert with Chocolate, Matcha & Cherry - Fine Dining Pastry Recipe - YouTube

🎓 Want to finally build your own cooking style, cook confidently without following recipes, and understand how fine dining plating works — so your dishes lo...

As a pastry chef, you’re always looking for ways to innovate and elevate your plated dessert. One such versatile ingredient that’s gaining popularity is flexible ganache. But what exactly is it? It's exactly what it sounds like – a chocolate ganache that's soft and flexible, adding a new dimension to your plated desserts.

A succulent chocolate delice with chopped peanuts and brown bread ice cream.

This treat served at The Clocktower in NYC is a modern take on the mint chocolate U.K. favorite.

A staggering good dessert from Matthew Tomkinson sets the energetic flavours of tiramisu in a different context entirely.

This crispy cacao tuile goes perfectly with any creamy dessert, like ice creams and possets. It's also a great way to decorate simple desserts.

Prep: 30 mins – 40 mins Cook: 5 mins Plus overnight chilling Skill level: Moderately easy Servings: Serves 9 – 10 For the decadent supper party – this rich chocolate dessert is made for serious chocoholics only Ingredients 300g chocolates, use 70%, high-quality, for instance Valrhona or Green & Black’s 150g unsalted butter, softened 150g [...]

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Chocolate marquise 500g Mexique chocolate 66% Cacao Barry 250g Melted butter 160g Cocoa powder extra brute (sifted) 250g Sugar 250g Egg yolks 750ml whipping cream…

This dessert from Andy Beynon pairs rich white chocolate and pistachio with a light cherry sorbet. It’s finished with fresh cherry and mint, crushed pistachios and an elegant tuile.

This decadent desert looks impressive but is easy to make, so it's perfect for entertaining

Recipe: Hinojo Flan with Caramel, Orange Honey Blossom Cream, Mandarin Gel, Orange Blossom Honey Crunch from Pastry Chef Ruben Ortega of Xochi in Houston, TX

Chocolate, miso caramel and hazelnut at creative small plates restaurant Noto in Edinburgh, Scotland.

Check out this dense, creamy dark chocolate crémeux with crunchy nut praline and indulgent boozy caramel sauce. This easy recipe is an impressive way to end any dinner party

🇺🇸 Ingredients:COFFEE PANNA COTTA250ml whole milk250ml heavy cream16g instant espresso powderSugar to tasteA pinch of salt2 teaspoons gelatin powder, bloom...

Simon Hulstone's brilliant chocolate fondant recipe was contributed towards British Airways Olympic themed menu, and it certainly is an Olympian recipe

Crimson Red Sticky Toffee Pudding | Dezaan