Isn't it lovely when chefs think through every component? This is one such dish.

Each of the ingredients here gel together harmoniously in perfection unison. 70% dark Valrhona chocolate mousse pairs beautifully with cherry coulis – its bittersweet fruitiness cutting through the sweetness of the caramel ice cream. Crunch is added in the form of hazelnut "soil", garnished with edible flowers.

Every bite is bliss.

They made it prettier Cephas Lim
Marcus Lee more flowers
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