The gorgonzola custard cheesecake with TCHO sixty-six-percent dark chocolate at Table, Donkey & Stick came about from Chef Scott Manley’s desire to challenge himself. Manley took an olive oil and chocolate dessert idea he created at EL Ideas a step further by adding blue cheese. Thyme adds an herbal note while kumquats brighten up the rich flavors. Shards of tempered chocolate add texture and brandy syrup moistens the olive oil cake. The funky gorgonzola never overpowers the sweet elements, but create a tempestuous balance of savory and sweet.
