Flaming piri piri marshmallow, candy coated chocolate mousse, honey caramel, candied cocoa nibs, dulce de leche crumb, pomegranate preserves.
This dessert captures the essence of the restaurant, more so than anything else I have created. The concept of the restaurant is built around a wood burning kitchen that is open for the diners to see. The kitchen is basically a wall of flames dancing in the backdrop of a delicious meal. I wanted to bring a piece of that excitement to each table, I wanted to bring a slice of the action to each diner, I wanted the fire to be an integral part of the meal.
I am pretty happy with the outcome of this dish. It is chocolate based but not too heavy. It is not overly sweet, it is gooey, an array of textures backed by a fruit component, and a hint of spice.
Still, this dish is not done yet. It still has to evolve into something greater, into something better, into a new identity. It is always hard to top a winner, and the challenge leaves a lot of room for disappointment. Nevertheless, I only see room for potential. The evolution continues.