HANDOUT IMAGE: Forest Gnocchi at Ambar, a  Barracks Row restaurant. The dessert “gnocchi”  from pastry chef Danilo Bucan features globules of ‘gnocchi’ formed from chocolate mousse, bitter orange cake, orange gelee and tarragon cream lay atop a layer of salted ground chocolate in a heavy stone bowl, covered in a passion fruit espuma with black tea sauce.  Credit: Goran Kosanovic