chocolate dessert

Chocolate Chiboust

Michel Cluizel Dark Chocolate Chiboust
Gluten Free Chocolate Cake ~ Raspberry n’ Cream
Cocoa Nib Brittle ~ Chocolate Snowball
Chocolate Sauce ~  Raspberry Syrup

Bruleeing a chiboust is so rewarding.

Firstly it looks great, really great.
 More importantly it changes the temperature of the dessert to something that is both warm and frozen which is great, really really great.
Thirdly it adds a depth of flavor with caramelization of a crispy chocolatey sugary crust that is really great, really really undeniably great.

This dessert reminds me of my moms chocolate mousse that she would make for special occasions and allow to set in the fridge overnight, tempting and taunting us, as they set there, unguarded, in those beautiful fluted glasses in the the fridge overnight.

Oh… how close those came to not making it to the table; with three of us kids opening the door again and again imagining how fun it would be to spoon a big globby bite of that cool rich satisfyingly addictive chocolate mousse with the cold sweet whipped cream that cut through the richness into our mouths and all over our faces sending us into a bliss that could only end with the reality of what would happen to us if we did the irresistible…

If given the chance to go back, I think I would have to give in…
and I’m almost sure my folks would understand.

It only makes sense that we place another smaller version of this dessert onto the plate that mimics the main components; redefines the flavors, and introduces textures that assist us in reinterpreting this classic pairing of chocolate, raspberries and cream.

Lemon Rosemary Chocolate

Sourdough Chocolate Cabinet Pudding
Chocolate Creme ~ Rosemary Gelee
Sourdough Lemon Crouton
Lemon Creme ~ Olive Oil ~ Sea Salt
(Dessert by Ronna!)

Texturally stunning, creamy, bright, balanced, and a thrill to behold, this chocolate dessert is by far my new favorite.

Walking the line between sweet and savory can sometimes be a delicate dance, with the right movements, shifts of flavors, a little control, it’s possible that one can almost taste the rhythm. Incorporating a sourdough starter into two cakes while keeping them on the sweet side, infusing savory herbs into sweet gelees, crisping slices of cake in olive oil, sprinkling dark chocolate with crisp crunchy sea salt, are all part of the underlying excitement of our lemon rosemary chocolate dessert.

When constructing this dessert Ronna was
initially inspired by wanting to serve a snack,

something pastry chefs
eat during their shift;
a slice of crusty bread or crisp cake
with pure rich melty chocolate.
As she began formulating her canape she
embellished it with
lemon and rosemary, olive oil and sea salt;
flavorful, rustic, crunchy, rich, and addictive.

It’s obvious that
we would not serve only that as an entire dessert to our

so a base has been created on which to display this rustic bite.

The bottom layer of the dessert is a chocolate sourdough cake that has
been chopped up and made into a “cabinet pudding” which is like bread
pudding only with cake.

The next layer is a bright lemon cream with a
tempered chocolate disc on top.

The next layer is a deep chocolate

The round disc is another sourdough cake but this one is lemon
scented and it has been made into a crouton by sauteing it in a fruity
olive oil.

It is put into the oven at serving time with pure chocolate
on it in order to melt the chocolate and then it is topped with more
lemon cream, a bit of flake sea salt, a drizzle of the lovely olive oil
and some olive oil powder.

The crystals to the left of the crouton are
icy cold lemon gelee.  There is also a slice of a rosemary gelee
there along with shiso micro greens.

The sticks

coming from

the dessert

are a

sugar stick

made with

lemon oil

a cocoa stick

and a






The two cylinders in the front of the dessert
are dark chocolate truffles infused with fresh rosemary and then rolled
in lemon powder.