Max’s Delectable Desserts

Anyone who has a penchant for sweet somethings surely needs to try the latest saccharine offerings at Max’s. With a recent visit in wanting to taste again their trademark crispy and tender sarap-to-the-bones chicken, desserts should be ordered to complete the meal and to fulfill the duties of being a slave with ones’ sweet tooth.

Whether coming in as a group or even if you’re going solo, the varieties making up the Max’s Dessert Platter are certain to flatter you with its four sensationally sweet choices: Ube Crème Decadence, Buko Pandan, Leche Flan and the new Cream Cheese Brownie À La Mode. A hardcore dessert fanatic would love the Ube Crème Decadence with its yummy ube center lavishly covered with pannacotta, then sprinkled with ube flakes on top. These ingredients complement each other in the most perfect way with their creamy mixture and fillings, no wonder this is Piolo’s favorite pick! A refreshing signature dessert, the Buko Pandan, is made from coconut that is grated into thin strips, green gelatin and sweetened milk. They say that no Pinoy party is complete without it, as it has been the sought-after sweet finale to any meal. Old recipes die hard and this is true for the Leche Flan. Its rich cream caramel flavor makes you want to scoop it non-stop until the whole plate is clean. Last in the platter is Max’s Corner Bakery’s most adored bar cookie, the Cream Cheese Brownie, topped with a scoop of vanilla ice cream and a wafer stick thus called as the Cream Cheese Brownie À La Mode that tempers well with the tangy cream cheese taste and the deep richness of the chocolate brownie, even made more luscious with the flavorful vanilla frozen dessert.

Committed to being an innovative brand, Max’s also launched their two newest treats. The Guinumis Pannacotta that has a mélange of coconut milk pannacotta as the first layer and the red, unflavored gelatin follows second, it is topped with toasted pinipig and sweetened tapioca. The creaminess of the pannacotta blends well with the gulaman, adding in a bit of crunch with the pinipig topping and sweet sago. Another trademark dessert that demands immediate attention and action is Max’s Nutty Choco Sundae. An all-time Filipino favorite choco-peanut bar that is made into nutty-choco syrup is draped all over two scoops of vanilla ice cream, with honey-glazed pili nuts drizzled all over. This treat may be addictively delighting because of the combined creaminess of both the special syrup and the ice cream that surprisingly neutralizes each other’s cloying characteristic.

Try out these sacchariferous selections as Max’s does it the Pinoy way. Visit any of their branches near you and check their website at http://maxschicken.com to order any or all of these sweet treats to compliment and complete your meal. Visit www.maxschicken.com for more information.