putting a little sugar in your bowl: chocolate covered toasted hazelnuts with a praliné crunch.
Pastry chefs will often tell you that the reason they chose the pastry over the savory path is the “last impression” factor. The last impression factor is the ability to complete someone’s dining experience in a positive, memorable way. Even if a guest passes on dessert, it does not mean they will pass on a little something sweet if offered. Satisfying that sweet-craving does not have to be elaborate or unhealthy and that leads us to this week’s simple pleasure: chocolate covered toasted hazelnuts with a praliné crunch.
