At Society Cafe, you need to get dessert just for the show of it, and you need to use whatever action-movement-photo apps the kids [ed: It’s called Boomerang, Helaina] are using these days to capture the action of the sweet disassembly of its Tres Leches Cake so that you can share it, stat.
At Alinea, a plated dessert is served by dropping a large chocolate globe on the whole dish, and as the globe smashes on the table, the filling is scattered across the table. #HotMess
At Restaurant Marc Forgione, Chef would finish the tasting menu with “The Egg,” which is passionfruit sorbet covered in white chocolate presented on a nest of phyllo dough and dropped tableside to make it look like a falling egg. The ‘egg’ cracked when it hit the plate, and, boom, people didn't know what to do with themselves.
The wheels were turning—how else could you “destroy” a chocolate dome?
Society Cafe’s executive chef Christopher Zabita showed pastry chef, David, how to create the perfect marriage of those two groundbreaking desserts.
“We make a white sponge cake that is soaked in condensed milk and cream. White chocolate is tempered, poured into the silicone mold and cooled to create the white chocolate globe. On the bottom we make a chocolate crumble to stand the globe on,” Zabita explains.
The bottom half of the globe gets filled with cubed white sponge cake and caramelized bananas, and milk steeped with peppermint from Stokes Farm is steamed and poured tableside on top of the globe.
“When the white chocolate melts, it mixes with the peppermint milk and creates a delicious sauce that continues to soak into the white sponge cake.”
The result? You're kind of eating cake soup, and that just might be the next big thing because you really never know in this crazy world of New York City dessert.