See larger Sale e Pepe Pastry Chef Emmanuel Boscherel shows his assembled White Chocolate Mousse, Exotic Coulis, over a Pain de Gene, garnished with roasted Pineapple, edible gold leaf and Exotic Sorbet.

Jenine C. Ouillette/Special to the Eagle

Sale e Pepe Pastry Chef Emmanuel Boscherel shows his assembled White Chocolate Mousse, Exotic Coulis, over a Pain de Gene, garnished with roasted Pineapple, edible gold leaf and Exotic Sorbet.

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