Thursday, December 27, 2007

Chocolate Fondant & Vandra Tea Jelly Sensation

This new dessert is made up of several elements. I got the inspiration from the contemporary desserts I always come across online. Again, due to the limitations I have from ingredients, equipment to skill of staffs, this is the most viable (or foolproof) plating style I can create.

Composition (bottom to top):
- Grand Marnier & Caramel Cloud and assorted berries (photo will be updated soon showing the final touches)
- Chocolate Fondant
- Bittersweet Chocolate Sauce
- Vandra (Pandan) Tea Jelly
- Chocolate Spring Garnish
- Chocolate Crisp (behind)

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