New Items at the APBC

The past week or so we have been going through an overhaul of our dessert offerings at the APBC. Since I am done with the bulk of my book work and the class I taught in Barcelona is now behind me, I have been able to have time to develop new desserts that I have been wanting to get out there. There are more coming out this week and next, which translates to almost 90% change in our menu. It's very refreshing.

Item 1:
"Opera"
Inspired by the flavors in the classic opera cake, with a dark chocolate mousse, whipped espresso anglaise, chocolate pearls, a quenelle of creme fraiche and a morsel of espresso genoise.





Item 2:
White Chocolate Chantilly, coated in red velvet cake crumbs, chocolate pain de Genes and foam sugar pieces.






Item 3:
Maple Sugar Pound Cake, coated in pecan marzipan (absolutely delicious).





Item 4:
Still in the test/concept stages, this is a bergamot orange cream with a pistachio streussel, Earl Grey genoise, cassis macaron and pistachio joconde crumbs. The sphere is a distilled Earl Grey clear gel. The ring is pulled sugar.