Selanne Steak Tavern After Dinner Mint

After my meal at the Selanne Steak Tavern in Laguna Beach, the valet left this chocolate mint in my car.


I was so full that I didn’t even try to eat it until later.


It looked and tasted like a wonderfully rich Andes Chocolate Mint. The chocolate was darker and more chocolatey, and the mint was creamier and mintier. I really liked it, but I am glad I waited until the next night to eat it, since I was so full after dinner that I wouldn’t have really enjoyed it then.

Selanne Steak Tavern Nutella Dessert

I went to dinner in Laguna Beach with a potential publisher for my game, and after eating a delicious rib eye steak, I ordered a dessert of nutella mousse with a dome of flour-less chocolate cake covered in dark chocolate ganache.


You bet this was as good as it looks! The mousse was wonderfully light and cold, almost like chilled ice cream, only lighter. The middle was a smear of nutella with cracked roasted hazelnuts on it…pretty, but not consequential. The dome was impressive, though. The outer shell of dark chocolate was quite rich, but the inner flour-less chocolate cake was also very rich. Four of us couldn’t manage to eat all of this. After a couple bites (or four), you were absolutely full.

Wired Puppy Chocolate Espresso Puppy Beans

I bought these in a coffee shop in Provincetown because chocolate!


These were…nice. I mean, you can’t really go wrong with chocolate covered coffee beans, but the flavor just wasn’t very strong, in the chocolate or the coffee beans. I think Javas still makes my favorite chocolate beans, but for a buck, I can’t really complain about these.

Purple Feather Cafe Chocolate Mousse Cup

I passed the Purple Feather Cafe multiple times per day while vacationing in Provincetown, and I had stopped in to try their dark chocolate gelato (which is incredibly good) when I saw this dessert trio.


Hmm, flour-less chocolate cake vs. chocolate mousse vs. a chocolate cupcake? Hmm, I wanted all three…but I went with the mousse.


Yum! This dark chocolate mousse was inside an edible dark chocolate cup and topped with a dark chocolate sea horse! What was there not to love?! I thought this dessert was delicious, although I will admit that I have had better mousse (including my own). The sugar had not been properly dissolved, so it was a bit grainy and crunchy in a way no mousse should ever be, but it was still very good. I even shared it with my husband, who helped me eat the cup too.

Faith & Flower Mignardises

In mid-June, I drove up to Los Angeles to meet with a publisher for a new game I am working on, and they took me to dinner at Faith & Flower, a contemporary cuisine restaurant in the South Park district. Dinner was delicious, but I am here to tell you about my dessert.


I had a mignardises platter, which was filled with little pastries and sweets. This one contained a chocolate filled rolled wafer, a chocolate disk leaning on a marshmallow, two dark chocolate truffles, a raspberry truffle, two mini madeleines, a white chocolate macaron, two dark chocolate covered honeycomb brittle, a caramel truffle, a sugared fruit gel, some biscotti, a chocolate key, and another marshmallow. I ate about a third of the plate and shared the rest, but wow, this plate was good.

Let’s take some close up looks.


Counter-clockwise from top left, this is the chocolate disk, the mini madeleine, the macaron, the dark chocolate honeycomb, the raspberry truffle and the dark chocolate truffle. That dark chocolate truffle was fantastic, but so was the honeycomb, and I tried some of that disk, which was very good too.


Here we see the macaron again, another madeleine, the caramel truffle, another honeycomb, another dark truffle, the biscotti and key, and finally the sugared fruit gel. That caramel truffle was amazing, looking like an agate marble but containing the softest caramel you have every tasted. It was almost liquid! And that key! It was chocolate with some kind of gold spice powder on it, so delicious! I tried the fruit gel too, just to eat something non-chocolate. It was good, raspberry I think, but I didn’t focus much on it. There was just so much else to taste!

I thanked my hosts for the fantastic meal. While the appetizers and entrees were very good, this mignardises plate was the star of the meal, and it was certainly a dessert I won’t soon forget.

Guylian Milk & Hazelnuts Bar

I ate the other Guylian milk chocolate bar from Sydney.


This bar was good, as milk chocolate goes. It was creamy and relatively chocolatey, with 20% cacao. The hazelnuts were roasted and broken up throughout the bar, so you got some in every bite. I think I liked it better than the Milk & Almonds bar, and I know my co-workers liked it. It disappeared in a flash!

Starbucks Sea Salt Caramel Bites

Robert picked these up at Starbucks, and I shared them at work.


These were very good! The chocolate was good, nothing great, and while the cacao percentage was not listed, I would guess it to be 40-50%. But the caramel was great, very soft and chewy and flavorful, the latter because it was quite salty. It went well with the chocolate, and everyone ate several of them. In fact, my boss liked them so much that he came back again for some more.

Thanks Robert!