In 2018 there were a lot of innovations in the world of desserts and some of these trends shaped the course of restaurant menus and the way we eat for many years to come. Here are 7 you should know:
Forget dark, milk or white, ruby chocolate was the winner this year. In desserts or on its own it captivated taste buds with its unique pink hue and berry-like flavor.
Vegan and diet-conscious desserts like gluten and dairy-free options gained popularity, embracing plant-based ingredients to create sweet indulgences.
Healthy desserts saw a surge, incorporating alternative flours and natural sweeteners for guilt-free enjoyment.
Inspired by Asian flavors, shaved ice became a cool sensation, offering a refreshing twist with various flavors and toppings.
An odd addition to the dessert world, vinegar found its way into desserts, adding a tangy complexity to sweet treats.
After the rise of the cronut, chefs were on a mission and experimental donuts took the pastry world by storm, pushing boundaries with unconventional shapes, flavors, and toppings.
Airy and wobbly, Japanese cheesecakes gained favor for their fluffy texture and delicate taste.