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by Dessert Professional | The Magazine Online

I need suggestions for a totally upper crust dessert buffet. The idea is: NO pies, cakes, or "common" desserts. Chocolate this and that. Lava or Molten cake, Sacher Torte, Chocolate Mousse, etc. They have to either be spoonable out of a large bowl, or mini - individual - ize - able. The buffet has to survive the entire night with out wait staff. I am a Mystery Dessert Theater. While I am acting / running the lights / adjusting the sound I need to tend to a dessert bar that will serve 156 people. Example: Lava cake - I am going to use cup cake pan with the little linner things and pour in Lava cakes.

Everyone is going to want a bite of everything. Chocolate cheese cake will be made in a square pan in 1 inch squares. I hope you get the idea. When its all said and done most people will eat the equivalent of about 2 full pieces of cheesecake. Yet they will have sampled probably six - ten bites of their favorites.

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Comment by Melissa on December 8, 2008 at 6:32pm
:) Ok, got it- do you have your "menu" in place or still seeking ideas? When I was catering, we did a Dessert Bar as an option, and it was pretty popular. We are also having one at the Gallery http://www.sugarisart.com so I'll be planning one shortly myself. The key to designing ours was every item had to be make ahead, buffet safe for two to three hours, super cute, and neatly self-serviceable- and that totally still applies. I can dig around and see what I can find from those days if it would help... and I'll share what updates we create for '09...
Comment by Stan Schroeder on December 8, 2008 at 6:17pm
Its for February 7th. Its called Just Desserts. Murder Mystery where someone gets their Just Desserts and we are serving Just Desserts. Dinner Theater is so much fun, but it takes a caterer and a staff. I am going to have the worlds longest dessert buffet, all you can stand. We love it all, but How much cheesecake can one person REALLY eat. In my dreams I am stranded on a lonely dessert island. Who wants to be rescued. Professor, turn that radio off. Ginger, on my island, is not a lovely model, rather something you add to chocolate.
Comment by Melissa on December 8, 2008 at 6:09pm
How did your dessert bar turn out? Did you take pics?
Comment by Kristi on November 15, 2008 at 8:24pm
how about taking an everyday pie (say pecan) and serving it in a bar. (more of a cookie type crust with a thicker pecan filling)...or make cheese cake filling, but scoop and roll into ball shape then dip into graham cracker crumbs. We usually serve them on a small skewer. or dip them in chocolate. do a chocolate dipped strawberry, that looks normal...but fill with pastry cream, or a little balsamic syrup. Just some things to play around with.
Comment by Stan Schroeder on November 13, 2008 at 10:03pm
Now that's imbarrasing! My great friend at Chocolate Necessities in Bellingham, WA makes them out of Calibout Chocolate. Never adds a drop of sugar. Wow they are great.
Comment by Sarah Scott on November 13, 2008 at 12:45pm
Truffles!

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