Gallery: The Best Sweets We Ate in May

SQIRL Olallieberry Jam
SQIRL Olallieberry Jam

"A friend brought me a jar of SQIRL olallieberry jam as a housewarming gift, and I can't get over how delicious it is. It's packed with deep, dark berry flavors, like a flat of just-picked berries just warmed in the sun. The fruit is from Murray Family Farms and she only made 60 jars. I'm seriously considering her jam-of-the-month club."—Maggie Hoffman, Drinks Editor

[Photograph: Maggie Hoffman]

Valrhona Dulcey Chocolate Bar
Valrhona Dulcey Chocolate Bar

"I'm not much of a chocolate eater or dessert eater really, but the concept of a roasted chocolate was really interesting to me. Valrhona's new Dulcey roasted white chocolate is not yet available on the consumer market (keep an eye out for it in the near future though), but it's some fantastic stuff nonetheless. The chocolate is roasted at 266°F for about 45 minutes—a temperature range lower than traditional caramelization for sugar—until it browns and develops complex nutty characteristics. Chocolate that is smooth, glossy, and creamy and melts like a great dark chocolate, but with the sweet flavors of butterscotch. Neat!"—J. Kenji Lopez-Alt, Chief Creative Officer

[Photograph: J.Kenji Lopez-Alt]

Frozen Yogurt at Sunny Blue, Santa Monica
Frozen Yogurt at Sunny Blue, Santa Monica

"How could I not love a place that serves two of my favorite things—onigiri and fro-yo? Seriously, the frozen yogurt here is actually legit, and I think my combination is a winner: I topped the tart frozen yogurt base with sweet adzuki beans, crushed up giant Pocky, and a thick ribbon of condensed milk. Sweet, crunchy, cool, red bean-y. It has everything."—Carrie Vasios, Sweets Editor

[Photograph: Carrie Vasios]

DKA from Dominique Ansel Bakery, NYC
DKA from Dominique Ansel Bakery, NYC

"I came into the office late one morning, completely stressed out from a delay-ridden commute, to find a white paper bag on my desk. Max had paid a visit to Dominique Ansel Bakery and brought back a selection of treats for the whole office. It couldn't have been better timing—the moment Dominique's Kouign-amann (fondly known as the DKA) hit my lips, I was completely blissed out. Buttery layers of tender croissant-style dough is encased in a crisp caramelized crust…in other words, it was like hitting a reset button on my day." —Niki Achitoff-Gray, Associate Editor

[Photograph: Kathy YL Chan]

Mango Pomelo Sago Soup from Indessert, NYC
Mango Pomelo Sago Soup from Indessert, NYC

"I'm mildly obsessed with Indessert, a newish Hong Kong-style dessert shop near SEHQ, and, uh, I may have gone there every week for the last five weeks. Not everything on the menu is a winner, but their cold mango pomelo sago soup never fails to please. It's what it says on the tin: sweet, creamy mango soup with plump pomelo sacs, some ripe mango bits, and loads of teeny, soft sago balls. A great refreshing dessert for summer. —Robyn Lee, AHT editor and staff
photographer

[Photograph: Robyn Lee]

Ice Cream at Mr. and Mrs. Miscellaneous, San Francisco
Ice Cream at Mr. and Mrs. Miscellaneous, San Francisco

"Of all the ice cream I tasted on my trip to the Bay Area, Mr. and Mrs. Miscellaneous did my favorite: dense, perfectly smooth scoops that taste of milk more than cream. The rose and cardamom flavors in the top scoop were precise and clean: lightly floral, lightly minty, some rounded spice, and then they're gone, with no lingering heaviness from extra fat or sugar. The bottom scoop pictured here, boiled peanut, came with chewy nubs of caramel-like peanuts. "Boiled" isn't just a buzzword—this is ice cream actually tasted like peanuts, not peanut butter."—Max Falkowitz, NY Editor

[Photograph: Max Falkowitz]

Chocolate “Souffled” Tart at Hot Chocolate, Chicago
Chocolate “Souffled” Tart at Hot Chocolate, Chicago

"I was already well aware of how great the desserts at Hot Chocolate were, but sometimes it's nice to be reminded. The chocolate 'souffled' tart is all about the interplay of ingredients and textures. The warm chocolate soufflé is soft and dark, while the salted caramel ice cream is creamy and cold. Set on top are two ribbons of pretzel, which add a satisfying crunch to each bite." —Nick Kindelsperger, Chicago Editor

[Photograph: Nick Kindelsperger]

Canelé at Dominique Ansel Bakery, NYC
Canelé at Dominique Ansel Bakery, NYC

"We’ve written about Dominique Ansel’s canelés before, but it bears repeating: the man can make a mean pastry. With their crackly, burnished outside and pale, creamy interior, these Bourdeaux-borne treats are beautiful to look at. And because they’re not toothachingly sweet, I can (and will) eat them pretty much any time of day."—Jamie Feldmar, Managing Editor

[Photograph: Kathy YL Chan]