TruemorsCocoa nib panna cotta, traditional french milkless mousse with belcolade single bean peruvian chocolate, and a black bottom praline bar.
10th Course - Dessert: Chocolate Trio
by thayn.moore | July 23, 2008 at 06:28 pm | 56 views | 1 comment
Uploaded by thayn.moore | July 23, 2008 at 06:28 pm | 56 views | 1 comment
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Enjoying thy chocolates
My worst and unrepentant sin is that I consume chocolates nearly everyday and someone once asked me how do I eat chocolate that frequent and not be the size of a rotund hippopotamus. The secret I think... 
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NP! ID: 1359326
Title: 10th Course - Dessert: Chocolate Trio
Created: Wed, 07/23/2008 - 6:28pm
File Type: image (jpeg)
Modified: Wed, 07/23/2008 - 6:28pm
File Size: 1024 × 683 – 250.28 KB
Licence: None (All rights reserved)
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thayn.mooreat 18:33 on July 23rd, 2008
This Trio of Chocolate was part of the 11 course dinner I did for Mother's Day 2008. First is a Black Bottom Praliene Bar, followed by a Mousse made with Single Bean Peruvian Chocolate and finished with a Cocoa Nib Panna Cotta. The Mousse is piped into a chocolate ring and topped with spun sugar. Of all of the dishes made that night, this had the best presentation (and it was yummy to boot!)