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Dominique Ansel’s New Crab Dessert Comes With a Tiny Mallet

Editor
The crab confection is flavored with chocolate and mango

Rarely will you ever spot seafood on the dessert menu, but Dominique Ansel — the world’s leading pastry chef — created a confectionary crab in collaboration with Malcolm Lee of Singapore’s Michelin-starred restaurant Candlenut.

Ansel’s crab arrives with plump pincers and beady eyes. A small wooden hammer accompanies the dessert — a tool for cracking into the candy crustacean’s “shell” of delicate red-dusted chocolate. Inside each claw lies an orange “meat” made of sweet mango mousse. There are also mango chunks and tapioca pearls placed beneath the body to imitate crab eggs or “roe.”

Upon cracking into the body, you’ll find white and green insides of coconut-flavored panna cotta cream with pandan jelly, a popular Singaporean dessert. According to Sora News 24, the $22 sweet treat was available for a short time until Sept. 10 at the Dominique Ansel Bakery Omotesando in Tokyo. Ansel and Lee developed the dessert earlier in the summer for “Singapore: Inside Out,” a traveling showcase of the country’s creative talents, Star 2 reports. The event launched in 2015 and attracted nearly 67,000 people in Singapore, Beijing, London, and New York that year. For more sugary goodness, here is the most iconic dessert from every state.

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