Desserts are so much more than a sugar rush! I love sharing pictures of them on Google Maps because they can also be beautiful works of art which often require a lot of science to get right. By adding the right amount of an ingredient that has specific properties, bakers can accomplish things that only existed in their imagination. In the picture above see how a single restaurant, in this case Narisawa in Tokyo, can offer options in so many different shapes, textures and colors.
When it comes to dessert as modern art and elements of surprise in every dish, I think no one does better than Alinea. Their dessert that takes the whole table is famous, but on the left you can see a simpler plate that was served before that one, which they described as a cheesecase with matcha, berries and hibiscus.
A minimalist design can also be beautiful, as seen on the right, with this white dessert from Moto. It also had a very refreshing flavor, with lime and coconut.
But for me there is nothing better than chocolate, so I’ll end the post with this chocolate and hazelnut dacquoise from Azure. The crunch of the meringue layered with the creamy filling is a heavenly combination that looks like a sculpture on the plate.
