Listen up restaurants, this one’s for you.
Stop it with the chocolate fondants. Just stop it.
I know you want to establish yourself as a chic, trendy restaurant; that you think nothing spells decadence like chocolate sauce oozing from an otherwise tidy little cake; that the fact that you call it “chocolate bomb” or “fondant extreme,” and put a handful of raspberries or some stem ginger alongside it means you can charge 10 bucks.
But I am not fooled. Your fondant is nothing but a muffin with some chocolate syrup inside. I am on to your game.