Double Cacao Fondant With Raw Cacao Nibs Tuile
The goodness of raw cacao in decadent double chocolate fondant, topped with a crunchy layer of raw cacao nibs tuile. Pure bliss. Chef Kobi Brown is super excited to share his recipe. ...
Desserts
Mexican Torrejas with Spiced Piloncillo Syrup
What sets Mexican Torrejas apart is the taste & composition of the crispy bolillo slices fried in fluffy eggs and then drenched in an indulgent piloncillo syrup infused with spices ~...
Crème Brûlée with Andapa Vanilla Beans
Crème Brûlée loyalists already have their heart on the luscious custard hidden under a delicate crust of burnt sugar. To those whose palate has long been influenced by imitation vanilla, this is the perfect...
Poached Pears In Spiced Wine With Cinnamon Cream
Pears have long been an elegant still life muse for artists. For the discerning food lovers, pears are a perfect muse for poaching in a syrup full of wine, spices...