chocolate wafer crust, peppermint pastry cream, white chocolate mousse with peppermint sprinkles, and dark chocolate ganache. The candy cane on top was made out of white chocolate.
The red color white chocolate, white chocolate, and dark chocolate decoration on the plate dried before serving. it was impossible to scrape off and was a bad idea. a better plating idea is to use creme anglaise, red colored and plain.
savorin cake- Japonaise, with peppermint white chocolate mousse. Italian meringue- torched until caramelized. the plate was painted with red colored white chocolate.
the cake was torched off the plate on a cardboard circle. when transferring it to the plate the cake fell apart and looked sloppy. Again the red colored white chocolate was stuck on the plate and was completely useless. we decided to paint the plate red to add color. the cake was pretty bland looking and we wanted it to pop. A different idea which would be better is to use peppermint sprinkles and or creme anglaise (colored or not).
Dark chocolate peppermint lave cake with white chocolate mousse, and peppermint sprinkles
The plate would have looked better with out the squiggles to the side. There were no other problems. the lave would have oozed into the mousse and the flavors would have mixed perfectly, the peppermint sprinkles would have added flavor and a crunch.
Sacher cake. devil food cake layered with peppermint pastry cream. crumb coated with chocolate buttercream and covered with ganache. served with white chocolate mousse.
There were no problems with this plate, although the dish itself was slightly too deep.
