I ventured through the lower east side where I came across an all dessert bar. This Small, white walled space housing two tables and a counter with stools, is run by pastry chef Chika. The counter seats watch over the two chefs that assemble the desserts to order each day. Each dessert comes with an amuse bouche and a few mignardises. Dessert wines are paired with sweet entrees to the guest's discretion. 

After my Darjeeling tea gelee with a honey thyme sorbet, I selected the dessert shown above. Vanilla Semifreddo placed in the center of strawberry gazpacho with a tuile cookie and balsamic gelee cubes to garnish the plate. It was the right level of sweetness along with the pillowy semifreddo and gazpacho. 

I literally hopped, across the street a half hour later to Chika's other location. This one was a small take out dessert counter where they sell ice cream encased in churro cones and cream puffs filled to order.

It was nice to eat a cream puff filled to order. The pate choux maintained its crispy exterior and crunchy sugar coating, compared to cream puffs that are filled hours before eaten. I chose Boston Cream of course, due to its chocolate exterior and vanilla pudding center. I usually don't appeal to Boston Cream desserts but this was different. It was an airy creamy, silky chocolaty delightful pouch. So many sweets but so much satisfaction for my sweet tooth. Check out Chikalicous dessert bar in NYC!