I changed the chocolate orange cream for a pistachio cream (itās a much nicer green in real life!) and added more orange flavour to the tart to compensate. I really need to practise with the quinelle. My first time using pistacho paste and itās beautiful!
I learned the real name for a āpeeled tangerineā is actually a supreme and changed it to be a slice of orange to fit the rest of the dish.
Iām not happy with the tuille. Itās undercooked and not as nicely shaped as Iād like. This was put together after a long day at work and I just didnāt have time to put together a new batter to make more so I used one I had left over. Sorry!
I learned so much with my last post and didnāt face any violent criticism, so I look forward to seeing what else I can absorb from you guys.
Thanks!
CherryColaChickie on
This looks SO good! Visually much better than your first post, although Iām sure they were both equally delish. Kudos on taking feedback on board and bringing your plating to the next level!
h00pz on
Beautiful! So much nicer without the chocolate smear
awcadwel on
Lovely. Itās warm. Itās cozy yet tastefully plated. Could it be nitpicked? Absolutely. Do I want to see this with my own eyeballs and eat it? Also yes.
Thank you for sharing!
[deleted] on
I’ll take your whole stock
jillberticus42 on
Very nice! Maybe blood orange to really make that orange segment and sauce pop? Looks delicious
monkey_trumpets on
Now this is a nice presentation. I could definitely see this as a dessert at a high end restaurant. Though maybe on a smaller plate.
ccatalinadaraa on
the presentation is amazing, i would honestly sit there not knowing whether to continue admiring it or eating itš°
gauchocartero on
This looks like an ad. You know like āproduct may not look like this. Image is only for illustrative purposesā or something. Stunning.
SweetlovinKayla on
Reading all the helpful comments about this and wondering if I’m the only one licking the screen?
kuchenrolle on
I could do without the stuff in the background and without the touille. The sauce ring enclosing everything looks a bit forced as well. Maybe make that smaller or turn it into something other than a ring – I like the idea of drawing an orange or a segment with it, but maybe that would be a bit cheesy. š
ltothektothed on
This is really nice. You don’t need to change anything, but what I’d do are these small tweaks:
* Make the ring less thick and solid. If you piped it, maybe dip the ring in the sauce and put it on the plate so it’s less substantial and impenetrable.
* Lose the tuile. Good job on the tuile! But also don’t use it.
* Use fewer pistachios. Put the cream on a small base of pistachios that you can still see.
* Placement of the supreme looks a little exhausted to me. See what it looks like to maybe have it standing upright next to the tart, kind of between the quenelle and the tart.
12 Comments
Okay! Here goes my second attempt. Apologies for the photo, Iām terrible at food photography and this is my first time with a light box.
[Last time I posted this](https://www.reddit.com/r/CulinaryPlating/comments/wrcn8i/chocolate_tart_peeled_tangerine_chopped/?utm_source=share&utm_medium=ios_app&utm_name=iossmf) I got told to remove the shit stain so I went ahead and did that, replacing it with a mandarin sauce.
I changed the chocolate orange cream for a pistachio cream (itās a much nicer green in real life!) and added more orange flavour to the tart to compensate. I really need to practise with the quinelle. My first time using pistacho paste and itās beautiful!
I learned the real name for a āpeeled tangerineā is actually a supreme and changed it to be a slice of orange to fit the rest of the dish.
Iām not happy with the tuille. Itās undercooked and not as nicely shaped as Iād like. This was put together after a long day at work and I just didnāt have time to put together a new batter to make more so I used one I had left over. Sorry!
I learned so much with my last post and didnāt face any violent criticism, so I look forward to seeing what else I can absorb from you guys.
Thanks!
This looks SO good! Visually much better than your first post, although Iām sure they were both equally delish. Kudos on taking feedback on board and bringing your plating to the next level!
Beautiful! So much nicer without the chocolate smear
Lovely. Itās warm. Itās cozy yet tastefully plated. Could it be nitpicked? Absolutely. Do I want to see this with my own eyeballs and eat it? Also yes.
Thank you for sharing!
I’ll take your whole stock
Very nice! Maybe blood orange to really make that orange segment and sauce pop? Looks delicious
Now this is a nice presentation. I could definitely see this as a dessert at a high end restaurant. Though maybe on a smaller plate.
the presentation is amazing, i would honestly sit there not knowing whether to continue admiring it or eating itš°
This looks like an ad. You know like āproduct may not look like this. Image is only for illustrative purposesā or something. Stunning.
Reading all the helpful comments about this and wondering if I’m the only one licking the screen?
I could do without the stuff in the background and without the touille. The sauce ring enclosing everything looks a bit forced as well. Maybe make that smaller or turn it into something other than a ring – I like the idea of drawing an orange or a segment with it, but maybe that would be a bit cheesy. š
This is really nice. You don’t need to change anything, but what I’d do are these small tweaks:
* Make the ring less thick and solid. If you piped it, maybe dip the ring in the sauce and put it on the plate so it’s less substantial and impenetrable.
* Lose the tuile. Good job on the tuile! But also don’t use it.
* Use fewer pistachios. Put the cream on a small base of pistachios that you can still see.
* Placement of the supreme looks a little exhausted to me. See what it looks like to maybe have it standing upright next to the tart, kind of between the quenelle and the tart.
I’d eat this in a second.