From lava cake to s’mores, chocolate is an ingredient that can often fall into this lackluster stereotype.
Even worse, s’mores are a surefire sign that something is lacking.
Even well-executed versions can tend to hide behind excess sugar to cover possible mistakes in technique, he adds.
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“Fresh, seasonal composed desserts or technically well-baked cakes are almost always a better choice.”
Key lime pie is another classic confection that can all too easily fall short in the wow department.
Instead, chefs recommend trying something new, seasonal, original, and most importantly, made in-house.
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Oscar Cabezas, executive chef of Bay Area-basedTelerific Barcelona, agrees.
“Desserts are best when they’re made in-house at the restaurant.
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