At the fine-dining restaurant Sona in Los Angeles three out of the nine courses on the tasting menu are devoted to desserts. But the best is always saved for last—chocolate.Chocolate is a vital component of any dessert menu and often is a major driver of dessert sales. And while many restaurateurs will settle for a simple flourless chocolate cake or mousse option to keep chocoholics happy, others use the menu staple as an opportunity for innovation.Sona’s pastry chef Karen ...
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