The pop-up promises to be a multi-layered dining experience which invites guests to explore the textures and tastes of Ferrero Rocher.
Guests will enjoy a plate of five mini desserts, each created by restaurant Cuisson's owner, director and head chef Paul Hannagen. The plate of desserts will include a cocoa-roasted whole hazelnut wrapped in light praline mousse, a chocolate case brimming with silky ganache, and wisps of soft spun sugar dusted with edible gold glitter.
After the five mini desserts, a ferrero rocher chocolate will take centre stage on the plate, inviting guests to discover how the flavours and textures come together to create the end result.
The event will run from 1 - 11 December, with each experience lasting 45 minutes.
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