At Pa Pa Ya, it consists of a scoop of ice cream, a bunch of dry fruits, caramel and a classic brownie. To tempt the customer further, it is all packed in a chocolate ball layered with chocolate sauce. Executive Chef- Modern Pan Asian Cuisine Sahil Singh, adds, "A flambé with Cointreau is lighted in Martini glass and the fire is poured on the chocolate dome. Orange flavored Cointreau gives a little bitter taste but it is mellowed with coffee cream and chocolate sauce.Chocolate dome is filled with brownie, vanilla ice cream and nuts."
Then comes the way it is served to the customers, which is where all the drama lies and makes the experience memorable. The talented server places the dessert on the table and then lights it up right in front of you. The chocolate melts to reveal the delicious contents of the hidden dessert.
The chocolate ball is synonymous with art, both in its appearance as well as its taste. People often wonder if this dessert is really a dessert or a form of art presented on one’s table at a dining experience. It is evident of the coming together of theatre and food on a single continuum, and fortunately, it is doing great and has raised the bar for confectioners worldwide. It is truly an obsession and for all the great reasons.Disclaimer:
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