Chicory Pudding, Salted Caramel, Black Currant Gelée, Cardamom Meringue, Chocolate Tuile | Pastry Chef Kyra Farkas of Oriole

Hazelnut Praline, Milk Chocolate Mousse, White Chocolate Ganache | Baker Dan Koester of Dan the Baker

Lokma, TCHO Milk Chocolate Ganache, Cookie Crumb, Kaymak Ice Cream | Pastry Chef Nik Mastalerz of Oleana

Pastry Chef Chelsea Kantor of Mamaleh's Delicatessen

Pastry Chef Jennifer Yee of Bakers Bench

Cookie Crust, Caramel, Dark Chocolate, Toasted Pecans | Baker Meagan Benz of Crust Vegan Bakery

Almond Glaze, Chocolate, Candied Lemon, Candied Orange, Sliced Almonds | Pastry Chef Danielle Seipp of Vernick Coffee Bar at Four Seasons

Fernet, Becherovka, Rum, Chocolate Milk, Lemon, Grapefruit, Cinnamon Syrup, Bitters | Bartender Jorgen Eriksen of Palizzi Social Club

Cocoa Pasta Frolla, Chocolate Pastry Cream, Sliced Almonds | Pastry Chef Justine MacNeil

Crema Ice Cream, Sesame Tuile, Lime Zest | Pastry Chef Casandra Perez-Martinez of Comedor

Senegalese Coffee Ice Cream, Spiced Brownies, Peanut Brittle | Nick Larsen of Sugar Hill Creamery

Pecan Joconde, Chicory, Chocolate Ganache, Pâte à Bombe Coffee Buttercream, Candied Pecans | Pastry Chef Amanda Perdomo of Cool World

Roasted Chocolate Ice Cream, Banana Sherbet, Maple Caramel, Whipped Banana Cream, Yuzu Granita, and Maple Banana Milk Foam | Pastry Chefs Keaton Vasek and Michael Werrell of The Continental

Kombu, White Chocolate, Coconut Fat, and Trout Roe | Chef Jake Howell of Peninsula

Vanilla Marshmallow, Salted Dark Chocolate Ganache, Graham Cracker Sablé, and Chocolate Shell | Chocolatier Ashleigh Pearson of Petite Soeur

Honey Caramel and Honeycomb Candy | Pastry Chef Maricsa Trejo of La Casita Bakeshop

Walnuts, Pecans, Chocolate Mousse, Coffee Frozen Yogurt, and Honeycomb Candy | Pastry Chef Natalie Saben of Avec

Dark Chocolate, Tofu, Dates, Mochi, Cacao Nibs, and Olive Oil | Pastry Chef Gemma Matsuyama of Tsubaki