Il Desco’s Chocolate Praline Torte

Photo by Anthony Newkirk

Chocolate. It’s one of the most versatile & admired foods in the world. You can melt it, shave it, use it as a dip or cover foods with it. Heck, you can even sculpt it. But what makes it even more fantastic you can “devour” it.

Valentine’s Day is around the corner and the usual gifts are a romantic dinner, flowers, and chocolates. I’m no flower aficionado, but if you need some help in the chocolate department, I got you covered. If you’re thinking about the usual box of chocolates, just throw them and that idea out the window. I don’t mean to sound harsh, but step up your game.

The Chocolate Praline Torte from Il Desco is a game changer. Michael Bump, executive pastry chef for Forking Amazing Restaurants, has created a beautiful & luscious dessert that I am going to say is chocolate ecstasy.

Starting from the bottom is a dark chocolate sponge cake, then a layer of praline feuilletine, then a lovely silky layer of semi-sweet chocolate mousse. The crown to this delightful delicacy is a layer of chocolate ganache. Then to top it off, there is a drizzle of vanilla crème Anglaise, hazelnut brittle and toasted hazelnuts.


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They say chocolate leaves people with feelings of excitement, attraction and even pleasure. Well this dish does all that and more. One of my favorite parts is the praline feuilletine layer. It adds a nice crispiness to the dish. Overall, it’s a great sweet dish without being overly sweet.

Even if you can’t make it to Il Desco for dinner, grab one or two to go on Valentine’s Day, or any day for that matter. Your date or significant other will love you for many Valentine’s Days to come. In the words of beloved cartoonist Charles M. Schultz, “All you need is love. But a little chocolate now & then doesn’t hurt.”

Photo by Anthony Newkirk

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