May 06, 2016 Last Updated 12:59 AM, May 7, 2016
 
 

Orange-scented Tofu Cheesecake with Raspberry Sakura Compote

Julian Perrigo-Jimenez’s Orange-scented Tofu Cheesecake with Raspberry Sakura Compote.

Raspberry sakura compote, orange-scented tofu cheesecake, Kinako crumble and raspberry & black sesame meringue sticks by Julian Perrigo-Jimenez, Pastry Chef of Caesar’s Palace in Las Vegas, NV.

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Alunga Namelaka

Kriss Harvey’s Alunga Namelaka.

Alunga namelaka, praline bizchoco, yuzu curd, praliné sablé, yuzu raspberry pipette and chocolate sphere by Kriss Harvey, Executive Pastry Chef of SLS Hotel in Beverly Hills, CA.

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Lemon Pie Bar Lime Sour Cream Marshmallow, Lime Curd Ganache, Cara Crakine™

Melissa Koppel’s Lemon Pie Bar Lime Sour Cream Marshmallow, Lime Curd Ganache, Cara Crakine™.

Chocolate shells, Cara Crakine crunch, lime-sour cream marshmallow and lemon curd ganache by Melissa Koppel, Co-owner and Chocolatier of Jean Marie Auboine Chocolates in Las Vegas, NV.

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