Inspiration:
five new ideas for
individual desserts
Inspiration:
five new ideas for
individual desserts
Chocolate Textures
There's always room for dessert, especially if it's a chocolate one like this with creamy and crunchy textures.
From bottom to top: Selección 22 cocoa sablée, Sacher cake with Maragda 70% dark chocolate, raspberry jam, Tobado 64.5% dark chocolate mousse, and whipped truffle cream. All topped with a disk of Ocumare 71% dark chocolate.
Exotic Ingot
We can see the unmistakable stamp of Sergi Vela in this elegant and delicate individual dessert with exotic flavors.
From bottom to top: almond sponge cake, mango and passion fruit gel, Opal 30.3% white chocolate plaques, and passion fruit and coconut cloud.
Coffee & Chocolate
Coffee and chocolate always make a perfect match, but when you add other flavors like vanilla and cardamom as in this case, the result couldn't be more delicious.
From bottom to top: cake soaked in coffee, almond praline crunch, vanilla, coffee, and cardamom mousse, and apricot semi-liquid. The Ocumare 71.1% dark chocolate coating adds a touch of intense cocoa flavor
Tiramisu Cup
And to finish, a reinterpretation of the classic tiramisu served in a cup with Opal 30.3% white chocolate. So smooth, creamy, and light that it could almost be drunk.
From bottom to top: whipped coffee cream, mascarpone mousse, cake soaked in coffee, white chocolate cup, unsweetened whipped cream foam, and cocoa powder.
Carrot Cake Flower
For all the fans of carrot cake, Sergi Vela offers this springtime version shaped like a flower.
From bottom to top: steamed spice and carrot cake, vanilla and mascarpone whipped cream, and carrot and mandarin gel.
