“In a tasting menu restaurant, everybody gets a dessert. So if you have 80 a day, you gotta have 80 desserts a day. We have to be very fast. There's only a couple of other restaurants in the city that has two Michelin stars.” Go behind the scenes at Providence with pastry chef Mac Daniel Dimla for a day crafting decadent desserts in LA’s most glamorous neighborhood.
And then we'll top thatand a cocoa husk gelato.On the table, the servers will finish itWe've been serving this dessert for about a month nowI'm just gonna bloom the gelatinGetting it ready for the mousse.We're gonna make the ganache.So I'm warming the milk just to melt the gelatinWhenever using the French top, it's just you're playingAnd then we'll incorporate it into chocolate.
and you have your own loaf of bread for some reason.It's time to get 'em in the fridge for tomorrow service.So this is where I play around with chocolate.with making bean to bar chocolateI was at home.Planning that when we reopenedif I was gonna move on with this kind of project.This is a Champion juicer.
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