It's hard to get good photo's of our desserts, but they came out great this weekend. Bread pudding is from Scott's space out in L.A., the Chocolate is mine from NYC. It's a lava cake, 400 degrees for 6 minutes. Hopefully this week we will figure out the permenant plating for both desserts. The Pecan and Rum infused Bread Pudding is baked in a water bath for 35 minutes at 350. Callebout Chocolate and Pickled Raisins.
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