Say what you want about tea, there’s no denying it invites a fine dessert. Cue the alluring Chocolate Provocateur display case at Infusion Tea, brimming with sweets that’ll make your taste buds daydream.
The handmade treats by pastry chef Ella Kapul-Jenkins have flavor worthy of their fine jewelry looks, without the premium price. Small and rich Tahitian vanilla bean truffles ($2.50) are coated in a hard shell of white chocolate and packed with the rich, creamy stuff vanilla dreams are made of. The less intense vegan cupcakes ($3.50) probably won’t convert butter fiends, but the heaping puff of chocolate-sprinkled frosting will give them delicious pause. For all-out showmanship, the white and dark chocolate mousse ($4.50) ‘ an imposing mound of hardened, swirled chocolate coating a whipped vanilla filling, served on soft chocolate cake and garnished with a stick of chocolate ‘ is the show-off of the lot, and built for sharing.
This article appears in Jun 2-8, 2010.