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Rich Decadent Mexican Chocolate Custard Dusted with Spicy Ancho Chile
Sliced, Grilled and Baked into a Hazelnut Tart Shell and Served with Brandy Snap & Vanilla Anglaise
Vanilla Bean Cheesecake and Graham Cracker Crust Drizzled with Carmel and Smoked Fleur-de-Sel
Fresh Baked Sweet Biscuits Layered with Vanilla Bean Whipped Cream, Fresh Strawberries and Berry Chambord-Coulis
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