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October 01, 2004




This dessert looks and sounds absolutely amazing! It sounds like a really great recipe and that you managed a perfect execution of it from what I can see. It must have tasted fantastic! Thank you so much for sharing (I'm drooling...see what you do?!?!) and for participating in the newest off-shoot of the IMBB embargo!


oh my this is incredibly delectable. very impressive presentation and a what a challenge you put yourself to for SHF.


Hi Clement,

This looks delicious and your presentation is just wonderful. Great job!

Seattle Bon Vivant

What a beautiful dish and photographs! I'm impressed!

J. looks delicious. I must checkout the cookbook. :)


All - Thanks for your kind words, and thanks to Jennifer for creating and hosting SHF:ISTBE. I certainly have a new appreciation for white chocolate after making this dessert!

J. - It's a very interesting book.. lots of exotic and complex desserts, all with beautiful pictures. Their flavour combinations are unusual (at least to me) - blue cheesecake, rhubarb and celery; and wheat berries, strawberries and black olives, to name a couple.


What an elegant and delicious looking dessert. I will try this recipe some time. ;)

Harsh Ranjan

White chocolate originates from the cocoa (cacao) plant, but it is not 'chocolate.' According to the FDA, to be called 'chocolate' a product must contain

chocolate liquor, which is what gives it the biter intense chocolate flavor (and color) to dark and milk chocolates.

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  • This is my blogchalk:
    Clement Lo,
    Toronto, Ontario, Canada, English, Male, 26, Cooking, Pastry, Restaurants, Skiing, Visual Design, Entrepreneur, Technology,
    Queen's University.

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