The layers included chocolate crémeux, chocolate almond sable, hazelnut chocolate gianduja, and a sea salt chocolate macadamia caramel. Our mini Cx7 is exactly what the name indicates chocolate prepared seven different ways, eloquently layered and composed.
The dessert was finished with a drizzle of silky caramel crème anglaise and a dusting of crushed pistachio enriched with the smooth oak flavor of the bourbon. The drenched sponge cake was then coated in a rich, decadent chocolate and encrusted with walnuts and brown sugar. The Maker’s Mark featured a bourbon soaked genoise. We highlighted these distinct flavors in our Citrus Trio, which featured a silky, smooth blood orange curd encrusted with crunchy almonds and caramelized sugar, a tangy lemon macaron and a rich dark chocolate, key lime truffle.
The name dessert actually comes from the French word “desservir” which means, “to clear away,” and that’s exactly what happened as these five delectable treats were presented.įlorida is notorious for the many fruits that are grown locally. With an 80-pound tuna being carved fresh in the walk-in cooler and White Rose providing dance tunes in our dry storage room, it was only fitting that all the decadent desserts were made fresh in our bakery. We invited chapter members to explore our entire Orlando commissary, from conferences rooms, and into the heart of our kitchen. Corporate Events | NACE’s Fresh from Florida IIIįor the last installment of our Fresh from Florida blog series, we’re revealing all the sweet confections from this unconventional NACE meeting.
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