TECHNIQUES IN CHOCOLATE

June 21, 2013

This week the topic was plated desserts.  We divided into teams of four and each came up with a plated dessert.  We learned the four components of plated desserts are the main item, sauce, garnish and crunch.  We needed to incorporate each of these components into our desserts. We produced a dessert menu that we would use in a restaurant that incorporated descriptions for each.
We all helped each other out with the desserts for our team but my dessert was the one I drew in the last class and of course I had no recipe for this dessert so I had to find recipes and piece it together.  I changed the design a bit based on what we learned in class regarding plated desserts. It turned out really good.

Chocolate Raspberry Torte

Rich chocolate cake layered with raspberry mousse and chocolate ganache, topped with fresh raspberries and chocolate disc and served with a raspberry sauce 

Below are the plates made by the other members on my team.

 

Pina Colada Cheesecake

Coconut cheesecake with a graham cracker crust topped with pineapple and served with a mango coulis 

The Pina Colada Cheesecake was quite tasty with the pineapple whipped cream topping.

Fresh Fruit Tart

Dacquoise crust topped with vanilla pastry cream and fresh fruits served with whipped cream and orange sauce

Coconut Caramel Duff

Coconut and walnut roll topped with toasted coconuts and served with a caramel rum sauce

We plated two of each dessert. Once all the desserts were completed by the class we placed one in the window and then got to taste each of the desserts.

Plated Dessert Window Display