Unique Desserts

In the second-level dessert lounge, Hoosier Mama Pie Co.'s station offered mini pies on a stick.

Design Cuisine served tiny blueberry pies on sticks at Tammy Haddad’s garden brunch on Saturday.

The spiced chocolate pate creation from Truffleberry Market features a champagne and Valencia orange reduction and is topped with vanilla bean-mascarpone whipped cream, cardamom meringue, flake-salted hazelnut brittle, and shaved hazelnut snow.

A chocolate mousse parfait with chocolate-macadamia crumble from Abigail Kirsch is filled with liquid caramel bourbon and blood orange sauces and is garnished with a toasted macadamia tuile.

This curvy confection from Puff 'n Stuff Catering boasts alternating layers of hazelnut mousse, dark chocolate ganache, white chocolate mousse, and chocolate genoise (an Italian sponge cake), all topped with toasted, crushed hazelnuts and a banana chip.

At the Shedd Aquarium’s black-tie gala in June 2015, guests dined on an edible terrarium dessert, prepared by Sodexo, with chocolate mousse, mango, cake “dirt,” edible flowers, chocolate rocks, rose crystals, pink guava sorbet, and raspberry-infused chocolate twigs.

Austin-based chocolatier Maggie Louise Confections’ clever collections include sweet sushi, which can be customized with logos, colors, and more, for party favors, as well as a tech-theme “You’re the Bomb” set that works well as a corporate thank-you gift. All of her chocolates are hand painted and made to order. The sushi bento box with 11 pieces costs $42 and the “You’re the Bomb” box contains 18 pieces and costs $54.

Levy Restaurants offers a made-to-order crepe station that features a rotating chocolate gyro, which is shaved and incorporated into the crepes. The station with attendant costs $8 per person.

For a sweet pick-me-up, Relevant Events offers espresso mousse in a chocolate demitasse cup.

This raspberry and chocolate semifreddo dessert from Brûlée Catering by chef Jean-Marie Lacroix comes garnished with a financier, champagne sorbet, mint syrup, and a sesame tuile.

Puff 'n Stuff Catering’s version of a financier features an almond-chocolate sponge cake coated with dark chocolate flakes and topped with a chocolate hazelnut crémeux.

Truffleberry Market’s ice cream sandwich trio features three flavors: dark chocolate and peanut butter, white chocolate and roasted banana with salted caramel, and red velvet and strawberry cream cheese.

Coconut popsicles dipped in white chocolate and garnished with edible flowers, by Starr Catering Group in South Florida

At a Godiva product launch in New York, a custom table that continued up a wall featured artfully arranged truffles along with fresh fruit, nuts, and spices, all set in a bed of melted chocolate.

Chatham Farm three-berry pie baked in a cinnamon-vanilla bean streusel crust, served with toasted almond gelato and a sage wild berry puree, by Abigail Kirsch Catering in New York

Lemon and goat cheese pie, by Poppy’s in Brooklyn

Greig Farms blueberry pie baked in a brown butter lattice crust, served with ginger ice cream, a dried blueberry white chocolate shard, and coconut caramel sauce, by Abigail Kirsch Catering in New York

Caramelized pear and cranberry pie, by Pie Spot in Portland, Oregon

Desserts included a magnum chocolate ice cream bar with bacon, pistachio, raspberry, and white chocolate (pictured). Other desserts were a giant pink macaron and heart-shaped panna cotta.