Tropical Mendiants
Chef Paola Velez's stunning mendiants are surprisingly easy to make with her simple method for tempering chocolate in the microwave. Piped into rounds, the chocolates are topped with a colorful mix of tropical fruit, toasted nuts, and seeds. Like mini, open-faced chocolate candy bars, the mendiants can be made ahead and served right from the fridge.
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Floating Islands with Dark Chocolate Crème Anglaise and Toasted Pistachios
The rich, deep chocolate flavor contrasts with the incredibly light and airy texture of this classic French dessert. Use your favorite high-quality dark chocolate for the best results.
