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Chocolate Bonbons Plated Desserts Recipes Ronny Emborg so good #24

Chocolate mint bonbon by Ronny Emborg

Chocolate mint bonbon by Ronny Emborg

With extensive experience in kitchens such as the Geranium restaurant in Copenhagen, El Bulli and Mugaritz in Spain, and even aboard the Royal Yacht of the Dutch royal family, Ronny Emborg is the Executive Chef of Atera, with two Michelin stars. Located on Worth Street in the coveted Tribeca neighborhood of New York, the restaurant offers a sensory gastronomic experience focused on the best seasonal products.

Emborg’s spirit of improvement has allowed him to face the restaurant’s desserts and petit fours with solvency and personality, applying the same philosophy as in the savory station. His culinary art appeals to the five senses, is elegant and focuses on ingredients, but it also cares for everything that is beyond the specific content of the dish. He defines it as Sensorial Cuisine.

This dessert that we share exclusively on our website is precisely that, sensorial, and it complements the article we published in so good #24. A gastronomic chocolate mint bonbon that combines technique and elegance, in search of the highest level in every way.