very busy this last week. it gets a little difficult when you don't have a staff to help out. we gave chocolate mousse cakes for the rooms along with raspberry macarons and champagne truffles for turndown. the cakes were garnished with freeze dried raspberries, strawberries, and rambutans. the other picture is of the mignardise I served during valentnine's day. Lychee mousse coated with a white chocolate-strawberry shell. had to cut the mousse with a little cookie cutter. i made 100. maybe I should invest in more fleximolds.
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