It's a gift that the pastries at Bosie Tea Parlor are as good as they are. They're so much more precise and exacting than what you expect from a neighborhood tea shop, the kind of thoughtful desserts that evoke fine dining restaurant more than something to nibble with your tea. Case in point: the Chai ($6.50), which is a little pricey given its size, but a bargain given what a comparable dessert would cost you at a ritzy restaurant.
There's a lot going on from the bottom up: a milk chocolate brownie studded with pecans, rich and fudgy but not too sweet. Then bitter orange maramalade and chai-spiced panna cotta, more dark and intense than the brownie. It's topped with milk chocolate chantilly and a crisp blade of dark chocolate, which add lightness as much as anything else. And then there's the strip of orange zest on top, which pastry chef Damien Herrgott should sell by the pound.
Take your time with this one—you'll need to sort out all the elements as you taste them. Sips of black tea help.