These "chocolate piñatas" are always fun and entertaining! Instead of a bat, we take to it hot coconut sauce to melt the dome. This dark chocolate sphere is filled with vanilla ice cream, mango sorbet, brownies, pound cake, marshmallows, rice crispies, candied almonds, lychee pearls, jellies, marinated strawberries, pop rocks, honeycomb, and spun sugar on the bottom. 
Other courses on @keith_pears #tastingmenu At @eborestaurant include:

Michel Bras inspired seasonal salad

Albacore tuna crudo and lardo, sauce made with green olives, capers, mustard seeds, pickles, and celery, hollandaise sabayon, kelp, and cilantro

Lobster and Crab Chawanmushi - Lobster bisque and crab and asparagus stock, ikura, white asparagus dressed with yuzu vinaigrette, micro greens

Seared scallops - beurre blanc, herb purée and puffed wild rice

Duck breast (aged in house) - charred leeks, sunchoke puree, spring onion foam, pickled red onions, black trumpet mushrooms and jus

Macerated strawberries and pineapples marinated in lime juice and zest, dill, lychee pearls, champagne sorbet, olive oil and dehydrated meringue

And the chocolate sphere surprise!
#fmfeborestaurant #burnabybc
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  • followmefoodieThese "chocolate piñatas" are always fun and entertaining! Instead of a bat, we take to it hot coconut sauce to melt the dome. This dark chocolate sphere is filled with vanilla ice cream, mango sorbet, brownies, pound cake, marshmallows, rice crispies, candied almonds, lychee pearls, jellies, marinated strawberries, pop rocks, honeycomb, and spun sugar on the bottom.
    Other courses on @keith_pears #tastingmenu At @eborestaurant include:

    Michel Bras inspired seasonal salad

    Albacore tuna crudo and lardo, sauce made with green olives, capers, mustard seeds, pickles, and celery, hollandaise sabayon, kelp, and cilantro

    Lobster and Crab Chawanmushi - Lobster bisque and crab and asparagus stock, ikura, white asparagus dressed with yuzu vinaigrette, micro greens

    Seared scallops - beurre blanc, herb purée and puffed wild rice

    Duck breast (aged in house) - charred leeks, sunchoke puree, spring onion foam, pickled red onions, black trumpet mushrooms and jus

    Macerated strawberries and pineapples marinated in lime juice and zest, dill, lychee pearls, champagne sorbet, olive oil and dehydrated meringue

    And the chocolate sphere surprise!
    #fmfeborestaurant #burnabybc

  • chirocalyxthat is such an amazing idea, I love it
  • joannestrongmanWow! 👏🏻👏🏻👏🏻❤️❤️❤️
  • dc_maHappy Birthday!
  • followmefoodie@dc_ma mom's birthday 🎉😉
  • sofitelsydneybonjour 😄
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