Square of Chocolate from the Standard Grill in NYC, under the High Line. This is not the dessert showcased in this blog post; I thought it best to leave that as a surprise.
At the Standard Grill, executive pastry chef, Frederick Aquino, has loosened chocolate cake's corset to create a fun and flirty chocolate burlesque called the Deal Closer. A king's portion of fluffy chocolate mousse covered with generous mounds of unsweetened whipped cream and sprinkled with thick chocolate shavings, arrives in a large glass kitchen bowl with two rubber spatulas. One taste and I said to myself about Chef Aquino, I like this man's joie de vivre!
First there's the eye-popping excitement of a big bowl of chocolate mousse. And spatulas, not spoons—what more do you need? Beyond the feast for the eyes, there's the titillating sensation of delving deep into a rugged heap of whipped cream followed next by billowy mousse, and then, fathoms below, a rich bed of chocolate cake. If you decide to tackle this mountain of mousse with a metal spoon, as I did, you can add to your sensory enjoyments, the muffled, hollow, tapping sound of the spoon hitting the bottom of the glass bowl somewhere beneath all that mousse.
As mentioned, the whipped cream is unsweetened, which is brilliant because given the portions too much sugar would really slow you down. The mousse is sufficiently chocolatey with little sprinkles of salt to keep things from getting monotonous. The chocolate cake is actually the most rewarding part of this whole extravaganza, it's like the rich soil you've been mining through all this mousse for.
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