Signature dish
Kir Breton
Dominique Crenn · 1965 · Atelier Crenn, San Francisco
An edible version of the Breton aperitif served as the first bite at Atelier Crenn: a thin white chocolate and cocoa butter sphere filled with apple cider and topped with crème de cassis.
Why it works
Cocoa butter melts just below body temperature, so the shell gives way on the tongue instead of being chewed and releases the cider it held as liquid in a single burst.