Dark chocolate tartlet of scrumptious hazelnut cream sandwiched between crispy wafers and enrobed with 60% cocoa dark chocolate. Plus the projects behind this (“The Cocoa Farming Program” & “Italian Hazelnut Orchards”) help improve sustainability. So it’s a win-win (for a minute or 2) until it’s gone and I forget about it.

Treated myself to this at its pre-inflation (then non-sale but now on sale) price. Glad it still satisfies.

Never a bad idea to begin with iced dessert in this searing weather. So refreshing but alas, so small!

Happy National Rhubarb Pie Day! This “four-part tart filled with creamy vanilla custard, sweet roasted rhubarb and ginger, and topped with a crunchy butter-oat streusel” from “BEATRIX BAKES” may be the most delicious pie I’ve ever made. It took preparing 4 elements from scratch to get here but they were all worth it, and the fantastic flaky AF crust definitely deserves special mention! Indisputably a baking triumph!

BRIEF: A Cherry and Port mousse with a boozy Cherry and Plum Jam encased in the thinnest coating of Dark Chocolate and then glazed with a shiny Cherry glaze. Chocolate Sable, Crunchy Puffed Rice, and Cherry Ganache. SOOT’S TAKE: Lovely and well-crafted entremet but if only it weren’t so teeny tiny.

2 mini scoops each of coconut and gula melaka ice cream with the requisite cendol toppings + a few slices of fresh young coconut in a coconut shell. This was always going to work.

Funny name 🐰

A deconstructed something or other with lemon curd and fresh berries. Nice but extraordinarily meager.

My first time trying honey pie. The filling’s sweetness is nicely tempered with the salt in it. I will try their cardamom bun tomorrow.

BRIEF: “Pistachio crunch, Pistachio Ganache, Pistachio Financier, Pistachio Mousseline, Pistachio Chiffon, Pistachio chantilly with Iranian pistachio.” SOOT’S TAKE: Many layers, many textures and singular in flavor.

Entremet of almond orange sponge topped with almond streusel coated with Valrhona Dulcey, then enveloped in ‘Grand Marnier’ Opalys Mousse containing a central divot of ‘Grand Marnier’ Burnt Caramel. This would make a perfect autumnal dessert except it’s hot as Hades here.

red ruby Received a small bounty of jackfruit and seized the opportunity to attempt what I’d always assumed to be a quintessential Thai dessert. It turns out, red ruby is “incredibly popular throughout Asia” and what I’ve had at fine Thai restos is easily reproducible at home.

A thoroughly glorified SNICKERS #winner

This pleasantly and surprisingly exceeded my expectations. Would get it again.

Smoked Whiskey Vanilla Ice Cream - Delicious but texture needs work. Grandma’s Home Baked Butter Cake - Excellent

From Team Saveur Art: Brownie, Milk Chocolate Mousse, Hand Ground Hazelnuts & Peanuts, Pistachio Ice Cream. They delivered again.

This was more an almond milk type thing served in the style of tea than an actual tea so to speak. I wasn’t expecting much because I’m not generally a fan of a similar Chinese dessert known as almond soup, but this was surprisingly drinkable for its mild almond-y taste.

Gin orange, mandarin, lemon myrtle

Chocolate, whey caramel, Jerusalem artichoke, lemon

I think this is their Croissant Amandes as a tart and with the addition of apples in the frangipane.

Had peaches that were getting a lil’ too ripe, so these happened. They were scrumptious but the only complaint I have for myself was that the crust was gummy and potentially under-baked. Did I roll the dough out too thick? More likely, the dough was too wet. 🤔

With dulce de leche, goat cheese & walnuts. Courtesy of the folks from Pembroke Pines by way of Buenos Aires.

“TAPAS CLUB” CHEESE CAKE. Essentially a deconstructed one.

Bread, chocolate, olive oil and sea salt

Was skeptical initially about the banana part of this but it needs to be on their menu. Permanently.

Dates, butterscotch sauce, sea salt, vanilla ice cream

Ginger & almond nougatine parfait, coconut mousse, compressed pineapple, dehydrated coconut flesh. It’s like I’m in Hawaii!

Red Bean Soup with “12 years Aged” Orange Peel

It looks really underwhelming in the face of an insanely wide-rimmed bowl, but this dessert really engages your senses. In the ice-cream, you’re struck first by the richness of the Valrhona before being greeted by the dark, earthy base of Buah Keluak. Then there is the crunch in the Oreo(?) cookie crumble which gets kicked up a notch by the spicy chili thingies in the mix. At this point, the dessert risks becoming blasé, so you’re further surprised by fizz pop reactions on the tongue (from what I infer to be chocolate-coated popping candy)? Altogether, an exciting gustatory experience.