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We some some pretty interesting plating techniques and unique desserts at FDL HQ but this chocolate flower dessert by the pastry chef Joaquim Sousa has seriously wowed.
Working at the Ipsylon Restaurant at The Oitavos Hotel in Portugal, the chef has produced a unique dessert that opens on its own when cream is applied.
The chocolate shell around the desserts is folded in a way that makes it open like a flower when warm cream is placed in the bottom and melts the base.
The dessert within a dessert is quickly revealed, a move that takes the chocolate melted ball pudding we all got excited about a few months ago and times it by at least a hundred.
It seems there’s ice cream, edible flowers and more chocolate within the pudding.
