Recent article in the NYT about the popularity of mini desserts: http://www.nytimes.com/2011/10/26/din...
If you are in a restaurant, would you be more likely to order dessert if it's only a few bites for a few dollars? Or do you want something big to thoroughly indulge in, or do you never order dessert, no matter what?
The theory is that a lot of people just want a bite or two of something sweet, and don't want to spend the calories or the cash on a regular (even if reasonable and not big-as-your-head) sized dessert. Makes sense especially in this economy, and pastry chefs who enjoy full employment would be wise to adapt. Are mini desserts as appealing in a restaurant setting as elsewhere? Does it depend on the formality of the restaurant? If presented with a menu of several small desserts, would it be fun to pick 2 or 3 or 4 to share with your dining companion, putting together your own sampler plate? If you're not a huge sweets fan, would you be more tempted by something smaller?
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