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Why would anyone in there right mind want regular boring ganache when with a few more simple steps you can create something that is just as mouthwatering, smooth, and full of flavor. Plus you get the added benefit of playing with the design, and my favorite way of presenting food is to give the eater a slightly different combination of flavors, textures, and temperatures with every glorious mouthful. This dessert is flexible chocolate ganache with white chocolate covered candied almonds, a tobacco cream panacotta, raspberry sorbet, agar-agar cumquat gellie cubes, and candied orange. Not too bad for my first dessert special since I'm not really a pastry chef at all and don't even like sweets.
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