Individual Pastries
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Chocolate Baileys Irish Cream
Chocolate genoise cake gently
soaked in Baileys Irish Cream
syrup, layered with fl aky hazelnut
praline, chocolate mousse,
and Baileys Irish Cream
mousse. Sprayed with chocolate
and decorated with white
chocolate accents. 
Black Currant
Chocolate genoise cake gently soaked in cassis liqueur, layered with black currant mousse with
fresh raspberries, surrounded by raspberry roulade slices and finished with a black currant glaze. Decorated with a lemon leaf, whipped cream rosette and
fresh blackberry. 
Chocolate Blackberry
Chocolate flourless cake layered with chocolate and blackberry mousse, blackberry
tea crème brûlée with fresh blackberries, and finished with chocolate ganache. Decorated with a fresh blackberry and striped chocolate plate. 
Chocolate Carribean
Coconut dacquoise and flourless chocolate cake layered with chocolate mousse, coconut jelly, bananas sautéed with brown sugar and flambé with rum. Glazed with chocolate ganache and decorated with chocolate accents. 
Chocolate Fleur
De Sel Caramel
Chocolate Parisian macaroons layered with chocolate mousse with pieces of fleur de sel caramel and bits of bittersweet chocolate,
sprayed with chocolate and half dipped in chocolate glaze. Decorated with a rose petal. De Sel Caramel
Chocolate Passion
Chocolate genoise cake gently soaked in passion fruit juice and rum layered with chocolate mousse, passion fruit cream, and sprayed with chocolate. Decorated with a printed chocolate accent. 
Chocolate Raspberry
Chocolate genoise cake gently soaked in raspberry brandy, layered with chocolate mousse and fresh raspberries, and sprayed with chocolate. Decorated with fresh raspberry and chocolate accents. 
Coconut Chocolate
Layers of coconut cake, coconut mousse, chocolate mousse and passion fruit cream with
diced mango, and sprayed with white and dark chocolate. Decorated with chocolate glaze and printed chocolate plates. 
Coffee Walnut
Walnut cake layered with coffee-walnut buttercream. Decorated with walnut halves and chocolate accents. 
Ispahan Dessert in
a Glass
Giaconda cake layers, lychee mousse, raspberry mousse, and rose flavored white chocolate mousse, all decorated with a fresh raspberry. a Glass
Ispahan
Two Parisian macaroons filled with rose flavored buttercream, lychees and fresh raspberries. Decorated with a rose petal. 
Mango Dessert in
a Glass
Coconut cake layers, lychee mousse, mango mousse with diced mango, caramel flavored white chocolate mousse, and
finished with homemade passion fruit marshmallow. a Glass
Mango Mousse
Coconut dacquoise layered with mango mousse, diced mango, lychees, and surrounded by colorful giaconda cake. Finished with a passion fruit glaze and decorated with a fresh raspberry and a colored chocolate round. 
Marjolaine
Chocolate genoise cake gently soaked in brandy along with three layers of nut meringue filled with chocolate ganache, coffee praline buttercream, cream Parisian and Chantilly cream. Decorated with a
chocolate accent and chocolate coffee bean. 
Passion Fruit
Soft almond cake layered with passion fruit mousse, diced mango, lychees, and surrounded by colorful giaconda cake, finished with a passion fruit glaze. Decorated with fresh blueberries and
white chocolate accents. 
White Chocolate Mousse
Pistachio cake gently soaked in passion fruit juice and rum,
layered with white chocolate mousse, passion fruit cream, and sprayed with white chocolate. Decorated with printed chocolate plates. 
Pineapple Coconut
Coconut dacquoise, coconut pastry cream, fresh pineapple, with light touch of lime zest.