Ask any chef and they will tell you that when it comes to quenelling, there is a method to the madness. We are all obsessed with spoons – (rounded, elongated or demi-tasse, of the dessert, soup or perhaps tea variety) to make that perfect shape. Some of us prefer to use hot water, some cold – and no matter the temperature, always changed frequently – yet another compulsion to add to our list. Quenelles are a source of pride (and judgement) in the kitchen – the more perfect the quenelle, the more bad-ass the cook. Kelly’s quenelles of dark chocolate cremeux are a gorgeous finish our Mendiant Tarts – a mix of dried fruits and nuts bound together by a rich salted caramel in a chocolate pâte sucrée shell.