Toasted cream, espresso reduction, raw Madeira puree, cocoa nib, bubble chocolate and chewy cocoa
"I also create desserts for a second restaurant, Trentina, which got me thinking about Italian desserts rather than the crazy American versions I’m accustomed to. So, coffee and espresso were my starting point. My inspiration came from a visit to the art museum and the art of Picasso, which is modern and progressive. I really love textures in my desserts, so I bring that with the cocoa nibs and the chewy cocoa, which is basically dried-out chocolate puree. The surprise element here is the bubble chocolate, which is melted dark chocolate that is thinned with high-quality olive oil and then aerated."