The word andante refers to a slow tempo, while the inspiration for the dessert came from the concept of falling in love. It should not be something to rush into, but rather, something you can take your time enjoying. For the dessert itself, we have a chocolate-coffee panna cotta, a rose-goat milk fluid gel, black sesame-almond soil, chocolate-Turkish delight ice cream, and pink chocolate-almond disks. Since I have already posted the recipe for the ice cream and for my naturally colored Turkish delights, I will simply link those recipes as opposed to writing it all again. What? I’m lazy.

Originally, when I made this dessert, it was to get rid of a chocolate frog I purchased from Harry Potter land in Universal Studios. But for this recipe, I’m just going to use dark chocolate, because that gross milk chocolate was just too cloying and made my panna cotta really uncomfortably sweet. You’re welcome for that. With the pink elements in the dessert, I used pitaya powder to dye them pink naturally, because the last thing I want is to drown anyone in chemicals.

For the panna cotta:
1/3 cup dark chocolate chips
1 cup goat milk
2 tablespoons sugar
1 teaspoon cardamom powder
1 tablespoon espresso powder
2 tablespoons agar agar
a pinch of salt

Combine and heat ingredients. Whisk until fully dissolved and pour into silicone bar molds and freeze solid.

For the crumble:
1/4 cup sesame powder
1/4 cup almond meal
2 tablespoons all-purpose flour
3 tablespoons unsalted butter
a pinch of salt

Combine ingredients. Bake at 350 degrees F for 15 minutes. Break apart while warm.

For the fluid gel:
1 tablespoon pitaya powder
1/4 cup rose petal jam
1/4 cup goat milk + more
2 tablespoons agar agar
a pinch of salt

Combine ingredients and melt down. Strain and allow to set. Once set, puree with a little goat milk until smooth and transfer to either a piping bag or a squeeze bottle.

For the chocolate disks:
white chocolate
slivered almonds
pitaya powder
a pinch of salt

Temper white chocolate with a double boiler and mix in the pitaya and salt. Spread out on acetate and add on the slivered almonds. Press on another sheet of acetate and smooth it over. Press with a ring mold and roll up. Refrigerate for 5 minutes to set. Unmold and remove the rounds of chocolate.