CRÈME BRULÊE
Ramekin of fresh farm crème, baked in oven until just barely set then caramelized.
DUNKLE COUVERTURE
Light Swiss chocolate ganache layered in with biscuit patisser and cream caramel.
CHANTILLY COCONUT
Sweet and savory peaked cream, mixed with fresh coconut and glazed with ganache
of Swiss chocolate.
TIRAMISU
Luscious Velvety Mascarpone cheese layered with Savoiardi lady finger soaked in with coffee and Grand Marnier and dusted with shaved chocolate.
CLASSIC EN PISTOLE
Chocolate sponge filled with wild sweet rain berries and covered with ganache of Swiss chocolate.
MONTEGUILLA DE CACAHUATE CRÈME
Light Cream of peanuts butter with macadamia chocolate ganache.
CHEESECAKE
Fluffy cream cheese baked and crusted with graham cracker and topped with any choice of Marionberry , red raspberry or strawberry.
MOUSSE PATISER
Fluffy creamy chocolate mousse layered on cocoa sponge cake and drizzled with cognac chocolate sauce.
HOT CHOCOLATE STRUDEL
Pastry puff stuffed with Chocolate ganache and dusted with powder sugar and whipped cream.
( We make to order takes 15 minutes)
Dessert wine
Muscat , Moscato d’ asti Italy (6)
Tawny port, Taylor Fladgate, Portugal (7)
Quinta Vale do Maria Vintage port (15)
