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  • Yoann Taboyan

New coffee dessert

San Diego Personal Chef Yoann continues to create new desserts with interesting flavor combinations. The new dessert of the season is COFFEE MOUSSE ivoir ganache and cacoa croustillant . The coffee entremet has a base of dates and pecans with an insert of ivoir ganache and a velvet finish. Coffee mousseline, chocolate tuille, and coffee ice cream complete the dish.

COFFEE MOUSSE ivoir ganache and cacoa croustillant. 

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