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America's Best Salty-Sweet Desserts

Pastry chefs all over the country are infusing their desserts with salty and savory elements—from bacon and salted caramel to black olive...
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Restaurant August; New Orleans

Blonde chocolate panna cotta, $11
Inspired by her mother's German chocolate–peanut butter cake, chef Kelly Fields aimed to create a dessert with the same buttery-salty-sweet profile for her menu at John Besh's flagship. To intensify the silky panna cotta, she uses Valrhona's Dulcey blonde chocolate. "The way it's processed and caramelized with French dairy really brings out the salty notes," Fields says. "It is my favorite quality of this chocolate." Accents of toasted coconut ribbons, dark chocolate, crushed pecans and vanilla sea salt complete this beautifully composed dish. restaurantaugust.com

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