My featured signature dessert for February is the “Imploding Chocolate Bomb.” This decadent creation features a rich brownie base, topped with creamy peanut butter mousse, crunchy peanut brittle, and a satisfying peanut crunch. The entire masterpiece is then encased in a beautifully hand-painted Valrhona chocolate sphere, over which warm salted caramel sauce is poured, causing a dramatic and delicious “implosion.”
Journey through the professional career of a Pastry Chef 