Portuguese chef Joaquim Sousa, who currently works at the Ipsylon Restaurant & Bar at The Oitavos Hotel in Lisbon, is one of those chefs who are artists at the same time, taking plates and ingredients as canvases and creative tools. His greatest work is a real world attraction, if we can say that about food. It is a chocolate dessert that at first glance looks like a ball, but when you "pour" hot cream over it, it opens up like a flower in fast-motion.
People eat with their eyes, which even the chef is well aware of Joaquim Sousa from Ipsylon, who creates desserts with arrangements that would rather belong in an art gallery than on a restaurant table. It was his that launched him into the world public chocolate dessert, an "interactive" dessert that bloom like a flower, but only if you serve the dessert with hot cream. Then it happens magic and from something quite ordinary something wonderful emerges.
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And while his chocolate dessert blooms on the screens in increasing numbers via YouTube and like the harbingers of spring in the meadows these days, you are wringing your hands in the restaurant, because it makes their business even more blooms.
Check out other "arts" by Joaquim Sousa:
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