Dominique Ansel Makes a Crab Dessert You Crack Open with a Mallet

By September 25, 2017Chocolate

The chocolate and mango-flavored confection was created in collaboration with Singaporean chef Malcolm Lee. Seafood rarely, if ever, makes an appearance in the dessert course. But with some clever craftsmanship, reigning world’s best pastry chef Dominique Ansel has figured out a way to make cracking into a freshly cooked crab a sweet confection in a collaboration with Singapore-based Malcolm Lee of Candlenut (Block 17A Dempsey Road, Singapore 249676). Ansel’s bakery outpost in the Shibuya district of Tokyo is selling a Singaporean “Crab” Dessert, which even comes with a tiny mallet to help you but it open and enjoy it.

Source: Dominique Ansel Makes a Crab Dessert You Crack Open with a Mallet