Snowbird in a Chocolate Cage

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Preparation info
  • 16

    servings
    • Difficulty

      Easy

Appears in
The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

  • About

While an intricate dessert such as this one is not really suitable for a large banquet or mass production — although it is technically feasible if the labor cost can be justified — it can be scaled down without losing its appeal. The following presentation can be greatly simplified by eliminating the cage and serving the snowbirds “free-range,” resting in their nests of spun sugar. Not only will you save yourself some work but you will save your guests some calories as well. Moreover, if th

Ingredients

Method