Chocolate fig Financier cake layered with a fennel pod poached pear, tarragon chocolate mousse and hazelnut dacquoise served with pea, lemon eucalyptus sorbet and candied hazelnuts.
Served at Sooke Harbour house Thursday October 2 2003.
Sweet Thea is a contemporary Wedding Cake designer, passionate about the creative art of European desserts and pastries.
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Dark chocolate is my favorite kind of chocolate. Chocolates have some natural antioxidants too.-’”