About 10 percent of all meals and snacks eaten in restaurants include dessert, according to consumer research firm The NPD Group. But when guests do order dessert, they like to go over the top, pastry chefs and restaurateurs report. Indulgent desserts with large portions and multiple components enjoy widespread appeal, they say. At The Dutch at W South Beach Hotel in Miami Beach, Fla., pastry chef Josh Gripper serves Gripper’s Chocolate Grail for two, which vies with the ...

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