May 4, 2009 Chocolate cup
We had dinner at the Perry Street Brasserie in Galena. We were NOT planning to have dessert but after our server described this we caved in. "A bowl of solid Swiss chocolate, filled with creamy dark and milk chocolate ganaches. Topped with fresh whipped cream , chocolate butterfly." The chef came out and explained how he makes this. He dips a balloon in warm dark chocolate, puts it in the fridge and pops the balloon when the chocolate hardens. He also showed us the patter he uses to make the butterflies. I'm telling you this was good!

May 4, 2009 Chocolate cup
We had dinner at the Perry Street Brasserie in Galena. We were NOT planning to have dessert but after our server described this we caved in. "A bowl of solid Swiss chocolate, filled with creamy dark and milk chocolate ganaches. Topped with fresh whipped cream , chocolate butterfly." The chef came out and explained how he makes this. He dips a balloon in warm dark chocolate, puts it in the fridge and pops the balloon when the chocolate hardens. He also showed us the patter he uses to make the butterflies. I'm telling you this was good!