• Milk chocolate-praline "feuillentine"
  • Glazed peanuts garnished with gold leaf
  • Caramel "mousse" containing a "boite" (box) of butterscotch.

11th Course: Feuillentine au Caramel

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(Rollover picture)

"'Feuillentine au Caramel,' butterscotch 'boite,' caramel 'mousse' and milk chocolate-praline 'feuillentine'"

Notes: WOW was this rich. I only tasted a bite, and it was enough to send me screaming to the dentist's! I'm not a huge fan of caramel or butterscotch, but I will have to admit that both flavors were rather dark - which I appreciated much more. As you can see, the caramel mousse was so dark, it looks like chocolate.

Here's how this dish worked: if you're brave enough, you plunge your knife or fork down the center of the caramel mousse, breaking through a crispy thin layer of some kind of chocolate "feuilletine" layer that encases butterscotch... Intense oozing of butterscotch ensues.

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