A full plate doesn't have to be one large serving. We add some variations but maintain uniformity with a chocolate fondant in caramel, opéra chocolate macaron, royale (choclate/hazelnut mousse cake) with tuille and Opéra cake with raspberry coulis. This plate is a sweet and decadent finish to many meals!
Warm chocolate fondant with vanilla ice cream, raspberries and spun sugar - Hospitality & Catering News
A little bit of everything in the details!! Here's what we have: vanilla ice cream on a bed of crushed meringue with hazelnut and Valrhona chocolate; Kalhua chocolate fondant, kumquat confit; chocolate macaron; Royale (almond sponge cake/hazelnut cream/dark chocolate mousse) with raspberry coulis topped with fresh raspberries. WOW that's a plate full and a mouthful!!