Mandarin dark chocolate cremeux , mandarin sherbet, candied mandarins, mandarin gel, cacao tuile, crystallized dark chocolate crumble, and dust made of mandarin peels.
Thoughts?
by Cmdr_W0lff3
Mandarin dark chocolate cremeux , mandarin sherbet, candied mandarins, mandarin gel, cacao tuile, crystallized dark chocolate crumble, and dust made of mandarin peels.
Thoughts?
by Cmdr_W0lff3
7 Comments
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You have so many visual textures in the food. I think a crisp white plate would help. Also, what does the mandarin dust do?
Edit: If you can find a black plate that doesn’t look like it came from Trader Vic’s, it might be nice
I may be in the minority, but I can’t wait to see that silicone mold tuile thing die off. They remind me of As Seen on TV things.
Looks fantastic. I might consider doing something white like a white chocolate cremeaux or meringue to offset the dark chocolate. Some micro lemon balm or some marigold petals would also be nice on here and really set it off.
Personally, I love the presentation and dish. Well done!
Very pretty! I feel like a pop of green or purple (edible flowers, maybe lol?) would look gorgeous with this. Very beautiful + looks delish!
I love that people still make sherbet