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How About a Foie Gras ‘Candy Bar’ for Dessert?

How About a Foie Gras ‘Candy Bar’ for Dessert?

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Foie Gras + Dark Chocolate = A Most Sumptuous Sweet Ending

This summer, Executive Chef Matteo Venini of Washington, DC’s Tosca restaurant has taken decadence to a new level with his latest dessert creation — the “Foie Choco Candy Bar.”

An imitation of the Chef’s favorite candy bar from his childhood in Italy, the Mars Bar, Venini replaces the candy bar’s nougat filling with whipped cold foie gras mousse, then tops it with salted caramel, tempered 70% dark chocolate, and marcona almonds.

And if that doesn’t sound luxurious enough, how about the fact that it’s only available as part of an eight course extravaganza for guests who dine in the kitchen at the Chef’s Table.

That’s rich!

*Image credit David Smelson, Pleasures of the Table

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