As much as we like to eat plain chocolate bars all day, we needed an excuse to try baking with our chocolate and seeing how well it worked in mousses, cakes, pies, pot de cremes, ice cream, etc. We decided on doing a dessertsum — it’s like dimsum, but instead of plates of small Cantonese dishes, we had tiny dessert bites spread out over an evening. We ended up making about 30 desserts in total — and had massive sugar overload. Here are a few shots from the evening; hopefully we will do some events like this when our chocolate factory / cafe opens later this year.
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