One of Denver’s most famous, smashingly delightful signature desserts is an anomaly in that it allows you to free your inner child and make a mess on purpose, while enjoying every moment of it without a shred of guilt.
It’s a celebration of organized, tasty chaos—and the ultimate opportunity to “play with your food.” It’s “La Bomba,” a delicious signature sweet at Toro, by Chef Richard Sandoval (unofficially dubbed the “father of modern Mexican cuisine”) in Denver’s Cherry Creek neighborhood.
This creative concoction is made up of a giant chocolate sphere filled with ice cream, fresh berries, sauces, and crunchy toppings and prides itself on being more than a treat (it’s a whole organized culinary experience and a masterpiece that’s made to be broken, on the table right in front of you before you can enjoy it in its fully disorderly glory.
Toro offers Sandoval’s experience to become immersed in a vibrant atmosphere of Latin culture year-round, but the restaurant team is known to dress up its signature dessert depending on the time of year. So, it’s only fitting that this fall, Toro has unveiled the “Harvest La Bomba,” now that it’s officially pumpkin spice season.
Saying goodbye to summertime is tough—but diving into the signature La Bomba dessert, which is embracing its seasonal makeover, celebrating autumn for all the lovers of fall, makes the transition a bit less bitter and more on the “sweet” side.
Diners can indulge in this harvest-inspired, seasonal treat, which is made up of a classic chocolate shell (each of the chocolate shells for the La Bombas is made in-house, daily, by hand!). But in an autumnal twist, it replaces its usual flavors of ice cream, fresh berries, sauces, and crunchy topping with seasonal-inspired goodies like pistachio, strawberry cheesecake, lemon sorbet, roasted marshmallows, graham crackers, pumpkin seeds, and candied kabocha.
Want the chance to try your hand at creating your own La Bomba masterpiece? Just don’t get too attached, because again, these things are made to be smashed! You can sign up for the restaurant’s La Bomba Smash Course and become a master maker learning from the best, including insight into everything from filling the chocolate shell to getting the best angle of spin for dropping your prize purposefully on the table to create the sweetest sort of explosion. The best part? No matter which way the chocolate and candied kabocha filling crumbles, you still get to eat it.
