within savory cuisine there are many dishes whereupon an assortment of ingredients are prepared and gathered together in a bowl to be consumed. wonderful boulliabase, pot a feu, other such great "stews" of sorts. i wanted to compose a dish for pastry with that mentality in mind. giving myself only a two flavor profile required many different textures and temperatures to make it exciting. it's not very elegant but sort of natural, which has a beauty in itself. i wish for people to just dig in and enjoy.braised boysenberries, chocolate 30 second cake, hot chocolate espuma, boysenberry meringue, bitter chocolate ice cream, chocolate "twigs", micro arugula.
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