A creamy mousse is delicately encased in a wrapping of hand-tempered chocolate, finished by a ribbon of sugar curls.
Carefully incorporating the hazelnut and citrus profile of TEALEAVES Nutcracker tea from pastry to plating, Executive Pastry Chef Dwayne Fortie, chose a chocolate with enough cocoa content to enhance the flavors of the tea, and finished the place with a few drops of lemon curd and candied hazelnuts.