Petit Fours: Petits fours trio: smoked goat-cheese-filled truffle with white chocolate and caramel, peanut and pretzel macaroon with beer caramel, and miniature bitter chocolate tart with candied bacon from Hudson Yards Catering in New York
Photo: Marina Senra for BizBash
Layer Cake: Dark chocolate cake filled with Blue Castello cream and peppered almond crunch with Belgian chocolate glaze and port wine syrup from L.A. Spice in Los Angeles
Photo: Jessica Boone for BizBash
Cupcake: Chocolate-wrapped red velvet cake topped with whipped cream and served with dark chocolate mousse and cookies from Alchemy Caterers in Washington
Photo: Powers and Crewe for BizBash
Molten Chocolate Cake: Molten Chocolate Cake Erupted Chocolate Volcano with chocolate cake cubes, warm chocolate-hazelnut ganache, candied walnuts, and Tahitian vanilla bean foam from Toben Food by Design in Toronto
Photo: John Cullen for BizBash
Ice Cream Sundae: Million Dollar Sundae with mascarpone-topped German chocolate cake, Dutch cocoa, chocolate with burgundy-infused cherries, and Swiss white chocolate ice creams and a spun sugar garnish from Entertaining Company in Chicago
Photo: Tyllie Barbosa for BizBash
