I love any chocolate dessert. But the Ganache piping looks sloppy. There are lots of great ideas you can find for this. Even like a tall swirl with an open star tip would look much better imho.
PsychologicalHall142 on
The ganache piping looks like the lower intestine, complete with rectum(s).
PureBee4900 on
I thought the tart was a plate at first, and was quite confused- I think the ganache is a little disordered for my taste, some people I see are being perhaps a bit hard on it. But I would use a more open-star style tip and do individual dollops, or swirls. I like the chocolate shavings creating a sort of transition between halves. I also might use thinly sliced strawberries rather than diced, as I just find them more attractive and elegant that way. And you can prop them up on dollops of ganache. Regardless, it looks quite tasty! Pastry is always more fun to work with for me personally
iwasinthepool on
That piping needs some work, but the concept is great and I’m sure it tastes amazing. Work on your tip work. I’m not one to talk as mine sucks, but that’s why I leave it to my pastry chef.
TwoTequilaTuesday on
This isn’t plating, though. You may find r/cooking to be better suited to your submission.
5 Comments
I love any chocolate dessert. But the Ganache piping looks sloppy. There are lots of great ideas you can find for this. Even like a tall swirl with an open star tip would look much better imho.
The ganache piping looks like the lower intestine, complete with rectum(s).
I thought the tart was a plate at first, and was quite confused- I think the ganache is a little disordered for my taste, some people I see are being perhaps a bit hard on it. But I would use a more open-star style tip and do individual dollops, or swirls. I like the chocolate shavings creating a sort of transition between halves. I also might use thinly sliced strawberries rather than diced, as I just find them more attractive and elegant that way. And you can prop them up on dollops of ganache. Regardless, it looks quite tasty! Pastry is always more fun to work with for me personally
That piping needs some work, but the concept is great and I’m sure it tastes amazing. Work on your tip work. I’m not one to talk as mine sucks, but that’s why I leave it to my pastry chef.
This isn’t plating, though. You may find r/cooking to be better suited to your submission.