Chocolate Sponge Cake, Chocolate Shortbread, Vanilla Shortbread, Chocolate Sabayon, Vanilla Ice Cream, Chocolate Cream, Chocolate Bits, and Chocolate-Vanilla Sauce | Pastry Chef Pierre Hermé of Pierre Hermé

Browned Butter, White Chocolate, Olive Oil, and Salt | Baker Zachary Golper of Bien Cuit

Porcini-Cocoa Nib-infused Whiskey, Lemon, Sherry, Orgeat, and Mint | Bartender Leanne Favre of Clover Club

Roasted Kabocha Squash, Caramelized Onions, Mascarpone, Stracciatella, and Cocoa Nibs | Chef Albert Di Meglio of Barano

Sesame-Peanut Butter, Concord Grape Sorbet, Toasted Peanuts, and Maldon Salt | Pastry Chef Isabel Coss of Cosme

French Butter, Brown Sugar, Vanilla, and Valrhona Dark Chocolate | Pastry Chef Ryan Butler of Butler

Marshmallow, Speculoos Crumble, Speculoos Ice Cream, Pavlova, Molten Cake Batter, and Sea Salt | Pastry Chef Daniel Alvarez of Union Square Cafe

Chocolate Cake, Raspberry Glaze, White Chocolate Cream, Raspberry Compote, Lychee, Grapes | Pastry Chef Oriol Balaguer of Oriol Balaguer

Chocolate Cake, Olive Oil Cake, White Cake, Buckwheat Chiffon, Dacquoise, Italian Buttercream, Mascarpone Crémeux, Ganache, Basmati Rice Custard | Pastry Chef Erin Kanagy-Loux

Pastry Chef Tracy Obolsky of Rockaway Beach Bakery

Dark Chocolate, Muscadine, Cashew Mousse, Passion Fruit | Chef Joey Ward of Gunshow

Pomegranate Syrup and Frozen White Chocolate | Chef Vince Nguyen of Berlu

White Chocolate Mousse, Raspberry, Lime | Pastry Chef Kriss Harvey of The Bazaar by José Andrés

Buckwheat Mousse, Puffed Amaranth, Dark Chocolate, Yogurt Sorbet, Coffee Grounds | Pastry Chef Fabian von Hauske of Contra