I never concept I'd be writing an record on the "downsizing" of desserts. When it comes to my love affair with all things sweet, my motto has all the time been "the bigger the better". I also try to live by Ernestine Ulmer's celebrated motto: "Life is Uncertain, Eat dessert First". Unfortunately it doesn't all the time work out that way, and like most people, I was taught that dessert first was not the allowable order of things. I'm sure those of you who share my passion for sweet endings can tell to the expectation and excitement that builds after dinner, eagerly waiting for the server to return to dazzle us with the dessert offerings, even if we're full and we know we can't perhaps quit it and even if we know we shouldn't for assorted condition reasons. But what's a meal without dessert? So we try to talk whomever we're with into sharing, but if we can't, we either feel guilty ordering one for ourselves or deprived if we go without. Long ago, it was thought about inappropriate dining etiquette to order food to share, but in this day and age, it's an standard norm.
Size does matter, especially in the world of desserts, and small is big these days. According to the National cafeteria Association, "bite-size desserts ranked number one on their list of hot food trends for 2007", and there are any factors driving this trend; the most foremost being consumer-demand. "Desserts are the last opportunity to make a good impression", said administrative Pastry Chef Randy Sebastian of the Rio Hotel. "Diners want a collection of smaller sweets these days and it's hip to make pastry look like an appetizer; the size is exquisite for sharing or ideal for one". Chefs and restaurateurs want their guests to leave on a sweet note but they don't want them skimping on evening meal to save room. The new religious doctrine is to entice guests into ordering wee portions rather than have them refuse dessert all together. Tiny plates equal big profits which supports the law that a few bites are better than none. This way of "desserting" gives the diner an opportunity to feel more of the last policy on the menu while expanding the restaurant's lowest line.
Liqueur Truffles
As the trend moves away from the "super-size me" mentality toward better eating, the demand for "healthy" desserts has increased, and while this may sound like an oxymoron, with much of the population involved about their diets, scaled-back sweets are the wave of the future. Today's diners have worldlier palettes, and in spite of the incredible shrinking dessert, the health-conscious crowd does not want to compromise on taste. Desserts made with chocolate are still the most popular, and dark chocolate, with its myriad condition benefits, reigns supreme. Restaurants are menuing mini mouth-watering morsels made of premium-rich dark chocolate infused with fresh seasonal fruits and natural and authentic ingredients. For those who feel the urge to splurge, itty-bitty restorative bites allow for more indulgence with less guilt.
Laroshell - Brandy filled Chocolate Beans (Weinbrand Bohnen) Best
Rate This Product :
Laroshell - Brandy filled Chocolate Beans (Weinbrand Bohnen) Feature
- Laroshell Brandy filled Chocolate
- Delicious after dinner delight
- Serve at a dinner party
Customer Reviews
*** Product Information and Prices Stored: Mar 07, 2012 12:17:39
Executive Chef and Co-Owner, Matthew Silverman of Vintner Grill, the trendy American cafeteria settled in the upscale neighborhood of Summerlin, is Big on wee desserts. "Vintner Grill has partnered with Vosges Haut-Chocolat to contribute a dessert gift that is small, yet provides a truly unique feel for your taste buds", said Silverman. "Vintner Grill is the only cafeteria in the world to offer Vosges' exotic chocolate truffles, as is, or paired with cheese and wine. The reason I like the Vosges' pairing is that even if you have had adequate to eat, you can still get your "sweets" without over indulging. I also think that featuring this type of dessert plays into the current trend of salutary food proportions. It's the perception of size because 'how bad could something that small undoubtedly be for me?' "
Comfort desserts are popping up on menus across the country and have come to be an foremost part to the downsizing trend. Old favorites such as cupcakes, biscotti, bread pudding and brownies appeal to population of all ages not only because of their size but because they are well-known and fun and the smell and taste can evoke fond memories of the past. Chefs are adding flair to the well-known by taking these customary and somewhat ordinary desserts and production them into spectacular, creations with frosting, fillings, creams and sauces or fresh fruit combinations. It's a new twist on the old classics.
For those who prefer to end their culinary sojourn with a taste of the exotic and eclectic, eating ethnic is in. Since diners are savvier, more sophisticated and adventurous, they are willing to try foods with good mouth-feel and unexpected flavor combinations such as Olive Oil Ice Cream, Cheesecake Tempura, Habanero Sorbet and Green Tea Tiramisu. These innovative concepts are fusions of culture and cuisine, the "neologism" of desserts; combining one or two ingredients, spices or liqueurs into an existing dessert to originate a new and unusual treat such as the Chili and Wasabi Chocolate Cake. One of the most spirited and spirited ways to feel culinary ethnicity is through the foods indigenous to that culture and tiny temptations of ethnic-infused desserts are influencing cafeteria menus across the country.
Sorbets, ice creams and gelatos are as favorite as ever. wee scoops of these menu mainstays have big taste and add diversity when used in blend with sweets such as cookies, cakes, and pies. administrative Chef-Owners Georg and Eva Paulussen, from Wild Truffles connoisseur Café, a 5-star, 5-diamond performance in Summerlin's Boca Park, have miniaturized some of their dessert offerings. "Portion control and sharing started with appetizers, then entrees and now the trend has moved into desserts", said Chef Georg. "People have gone away from the large desserts because they are too heavy and one big piece can be overbearing. A lot of wee desserts have more eye appeal and make a beautiful presentation. We still serve the customary desserts, but our most requested is the Gelato Bar. Even if you're full, there's all the time room for Gelato. We highlight a "taster" of five to eight small espresso size cups of different light and fluffy Gelatos with accompanying garnishes such as fresh berries and whipped cream. We find that our guests want an assortment with confident tastes and textures they can share, or they can originate an private plate of wee desserts from our selection of pralines, truffles and chocolate covered strawberries. Versatility and flexibility and simplicity and creativity are spectacular, ways to keep the menu fresh and your customers arrival back for more".
Dining out has come to be a global obsession and it can add an enjoyable facet to any lifestyle. In a world filled with excitingly diverse eateries, diners have unlimited choices where to spend their time and money. Instead of an ordinary meal, they can find a sensory-pleasing dining experience. What separates a cafeteria from its competition is the menu, and nowadays, it's often the dessert menu. When it comes to desserts, big is not necessarily better, and with the collection of pint-size portions being dished up across the nation, there is no need for whatever to suffer from dessert deprivation. It's the guiltless satisfaction phenomenon...not only can you have your cake but now you can eat it too!
Downsizing - The expected Shrinking sweetmeattruffles Video Clips. Duration : 1.13 Mins.desserts & enjoy. Sweet recipes to complete a fine menu. From the classic Tatin to the most sofisticated. International ingredients to create attractive and comforting recipes.
Keywords: dessert, enjoy, canalmicro, recipe, truffles, eat, food, receta, comida, see, ver, disfrutar, trufas, chocolate
No comments:
Post a Comment