Andrew Zimmern's Food Lab
F&W's Mad Genius Tips and More Featured Video
Editors' Favorite Slideshows
Add a Comment
"Chefs (sometimes Achatz himself) essentially paint the table with nitro-frozen coconut mousse (created by putting the liquid form in a balloon and adding nitrogen oxide), coconut crunch, coconut milk, chocolate and menthol crumbs, menthol-infused cream and a quick frozen dark chocolate mousse. Add some shards of crystalized menthol and a spot of perfectly circular warm chocolate pudding and just dig in."