“[Our desserts] are meant to be experienced rather than simply purchased,” Shchelgachova says of her culinary showpieces. photograph by Tim Robison Oksana Shchelgachova’s spring creations tell the season’s story: A white-chocolate shell holds the promise of an apricot “yolk” beneath a white-chocolate and mascarpone mousse. A sleepy sculpted-chocolate black bear emerges from his den.
2026-03-26
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