Chocolate Stop: Dallas

Cocoa Nib Daquoise

By Madelyn Miller, The TravelLady

I have judged chocolate festivals, studied under a Lindt master chocolatier in Switzerland and taken chocolate tours in San Francisco and Santa Fe. But the Cocoa Nib Daquoise created by
Chef Maggie Huff at the Pyramid Room in the venerable Fairmont Dallas recently was one of the most unforgettable desserts I have ever tasted: salted caramel ice-cream, warm chocolate sauce, brandied cherries, and crunchy crust of cookie combined to make it sweet, salty, warm, cold, creamy all at once.

This one goes into my personal chocolate hall of fame. I’d like to go back monthly to taste it for quality control.
 
 
 
 

Madelyn Miller is a travel and food writer who owns ten websites. Read her stories on www.travellady.com.

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