Chef Vanegas’ history with pastry goes back to her roots. Her family is from Colombia and her aunt was a pastry chef there.
The plate is sprinkled with a little Hawaiian sea salt on the edges.
The brownie below is topped with pistachio ice cream.
The final touch is hot fudge drizzled on top. "I love chocolate because there's always a challenge with it," Vanegas says.
This dessert is an elegant take on a hot fudge sunday.
In this dessert, Vanegas works with peach, ginger, and blackberry. Vanegas explains, "My favorite ingredient to work with is seasonal fruit because it is always the sweetest."
"I love playing with colors, shapes, and textures," Vanegas says.
"Over the years, I've realized that simplicity is the key to a great dessert," Vanegas says of her techniques.
This fruity dessert is whimsical yet simple and balanced.
The Gianduja dish starts with a perfectly messy drizzle of dark chocolate.
More chocolate? Yes, please. Vanegas adds a milk chocolate ice cream cake to the plate.
She spreads hazelnut crumbs all over the plate for tons of crunch.
Gianduja is the combination of chocolate and hazelnut, seen here throughout the plate. Vanegas says, "My favorite thing about working with pastry is that dessert is the last taste in the guests' mouths before they walk out the door."