Elements: chocolate mousse, chestnut dacquoise, sautéed chestnuts, bitter chocolate sauce, cocoa nib crumble, chestnut-honey gelato, micro-marigold blossoms. Concept: Chocolate and chestnuts are a classic European dessert pairing, particularly in Italy. In America, chestnuts are best known as a stuffing sidekick on the Thanksgiving dinner table. How could I best introduce Americans to it? Pair it... Continue Reading →