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re: gustaf
I am a fan of GAR spots in general, but the flourless chocolate dessert has become so widespread that I can't get excited for them.
I know it's a chain, but I had some molten chocolate dessert at Fleming's steakhouse in Tyson's a few weeks ago that was really quite amazing. I couldn't believe how good it was. In fact I found the restaurant to exceed my expectations quite a bit from start to finish.
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You can find Zaytinya's Turkish Coffee Chocolate recipe here (as well as other area chef's recipes from the 2003 StarChefs Revue): www.starchefs.com/chefs/rising_stars/...
By the way, I highly recommend the StarChef review. The 2006 one is Dec. 13.
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David Greggory offers a chocolate dessert called Cloud-in-a-Pudding : "A Cup of Dark Chocolate Pudding with Mascarpone, Warm Chocolate Sauce, Whipped Cream and Cookie Crumbles."
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The "Kit Kat Bars" at both Citronelle and Corduroy are probably my favorite chocolate desserts anywhere. Could the student's version be even better than the Master's?
On the other end of the refinement scale, the battered, fried and sugar sprinkled Snickers at Eamonn's are awfully good and decadent.
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re: Steve
I will second that, although it is so rich and dense there was no way I could finish it with just one person.
For something a little bit different, I was recently wowed by the Glazed Bittersweet Chocolate Cheesecake at Vermillion in Old Town Alexandria; perfectly bittersweet with a crumbly, hazelnutty crust and Grand Marnier sauce. Yum.
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For awhile, Vidalia had a chocolate tasting dessert with four miniature chocolate goodies (ice cream, mousse, etc). I'm not sure if they still offer it, but even if not, their skill with chocolate is tried and true.
I'd also recommend bittersweet ice cream at Thomas Sweet. There's nothing like it.




