A brownie is a flat, baked dessert square that was developed in the United States at the end of the 19th century and popularized in the U.S. and Canada during the first half of the 20th century. It is a cross between a cake and a soft cookie in texture^[1] and comes in a variety of forms. Depending on its density, it may be either fudgy or cakey and may include chocolate chips, nuts, or other ingredients. A variation made with brown sugar and chocolate bits but without melted chocolate in the batter is called a blonde brownie or blondie.

Brownies are typically eaten by hand, often accompanied by milk or coffee. They are sometimes served warm with ice cream (à la mode), topped with whipped cream, or sprinkled with powdered sugar. They are common lunchbox treats, and also popular in restaurants^[2] and coffeehouses.

Macaron

A macaron (/ˌmɑːkəˈrɒn/ mah-kə-rohn;^[1] French pronunciation: ​[makaʁɔ̃]) is a French sweet meringue-based confection made with egg white, icing sugar, granulated sugar, almond powder or ground almond, and food colouring. The macaron is commonly filled withganache, buttercream or jam filling sandwiched between two cookies. The name is derived from the Italian word macarone,maccarone or maccherone, the meringue.

Red Velvet Cake

Red velvet cake is a chocolate cake with either a red, bright red or red-brown color. It is traditionally prepared as a layer caketopped with cream cheese or cooked roux icing.Common ingredients include buttermilk, butter, cocoa, and flour for the cake, beetroot or red food coloring for the color.

Chocolate Pannacotta

Panna cotta has become a very popular dessert on our shores these last few years, and for good reason. It's a luscious, totally Italian custard, no eggs, just cream and flavorings. This is good served alone or with the slightest dusting of finely ground cocoa nibs or shaved chocolate. Panna cotta is usually vanilla—this one is for chocolate lovers.

Chocolate Mousse

A mousse (French 'foam' /ˈmuːs/) is a prepared food that incorporates air bubbles to give it a light and airy texture. It can range from light and fluffy to creamy and thick, depending on preparation techniques.^[1] A mousse may be sweet or savory.^[1] Dessert mousses are typically made with whipped egg whites or whipped cream, flavored with chocolate, coffee, caramel,^[2] puréed fruits or various herbs and spices, such as mint or vanilla. Sweetened mousse is served as a dessert, or used as an airy cake filling. It is sometimes stabilized with gelatin.^[1] Savory mousse may be flavored with hard boiled egg, herbs, fish or liver.

Chocolate truffle

A chocolate truffle is a type of chocolate confectionery, traditionally made with a chocolate ganache centre coated in chocolate,cocoa powder or chopped toasted nuts (typically hazelnuts, almonds or coconut), usually in a spherical, conical, or curved shape.

Their name derives from their traditional shape, which resembles the truffle, an edible part of the tuber fungus.

Spanish Food

A churro is a fried-dough pastry—predominantly choux—based snack. Churros are popular in Spain, Portugal, France, thePhilippines, Ibero-America and the Southwestern United States. In Spain, churros can either be thin (and sometimes knotted) or long and thick. They are normally eaten for breakfast dipped in champurrado, hot chocolate, dulce de leche or café con leche.

Blancmange (/bləˈmɒnʒ/ or /bləˈmɑːndʒ/, from French blanc-manger French pronunciation: ​[blɑ̃mɑ̃ʒe]) is a sweet dessert commonly made with milk or cream and sugar thickened with gelatin, cornstarch or Irish moss^[1] (a source of carrageenan), and often flavoured with almonds.

It is usually set in a mould and served cold. Although traditionally white, blancmanges are frequently given alternative colours. Some similar desserts are Bavarian cream, vanilla pudding (in US usage), panna cotta, annin tofu, the Turkish muhallebi, and haupia.