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A la Carte: Culinary triumphs
November 23, 2011
Callebaut chocolate competition: This competition for professional pastry chefs drew some thoroughly decadent entries from talented chefs such as Amber Nishimoto, from San Francisco’s Westin St. Francis. Her Chocolate and Passion Fruit dessert, which was a finalist in the competition held earlier this month, was inspired by swimming in the bay. The dessert, she says, evokes “the muddy ‘chocolate’ sludge at the bottom of the bay, the crisp clean waves expressed by the bright passion fruit flavors, and the foam atop the waves in the airy sponge cake.”