O.k. now that I'm a new convert to mixing "untraditional" flavors with my chocolate I'm trying to compose a nice sampler plate for sweetest day at work. I'm thinking chocolate and cinnamon (since it's fall). Then other complimentery flavors like apples, pears, etc... BUT then I'm worried it will be too comlimentary and not enough of a taste adventure. I've really wanted to make a petite version of Herme's, Mozart torte (apples, cinn. & choc) with a cinnamon shortbread. But I haven't formulated what other tastes I want to do with this. Any ideas or thoughts???? Or should I seperate his components so that tasting each item totals that over all dessert? P.S. They really can't give me a count so I need to keep my plate realistic...if they only get a few reservations I'd like to let the chef plate for me (they want to keep my hours to a min. right now).