Choose a black ceramic plate with distinct textures and arrange a long, narrow dessert on it. Since both the tableware and food have dark tones, use gold-colored chocolate sauce to decorate the plate. Deliberately separate the mascarpone layers to reveal the creamy white inside. The overall presentation creates a rhythm of heavy, light, and heavy, with a luxurious golden streak at the bottom of the plate extending the visual flow and bringing a delightful imagination of the dessert to life.
Ingredients: Hazelnut milk chocolate, wild blueberry jam, light mascarpone mousse, hazelnut joconde cake, etc.
Method: Layer the hazelnut joconde cake with blueberry jam and light mascarpone mousse, then coat the outside with hazelnut milk chocolate, shaping it into a long, narrow dessert.
Scene 1: A combination of black and gold, the understated color scheme exudes luxury.
Plating Techniques
①Cut a piece of mascarpone cake diagonally and overlap it with another piece on the left side of the plate to form a "V" shape. Draw a golden line below with chocolate sauce. Since the cake has a thin layer of blueberry filling at the base, place two whole blueberries on top as a garnish to echo the filling.
②Place a wavy chocolate decoration diagonally on top of the dessert, using the alternating directions of placement to add a sense of dynamic flow. Garnish the cake and the empty spaces on the plate with coffee beans, then casually add a touch of gold leaf. A simple yet exquisite plating emerges with elegance.
Scene 2: Using Cling Film to Create Layered Brush Strokes on the Plate
Choose a raised white rectangular plate and place the mascarpone upright on the left side of the plate, creating a stacked rectangular shape. On top of the mascarpone, add chocolate ribbon decorations and macarons or other different decorative elements. On the right side of the plate, you can add some brush strokes for artistic effect. If you're not confident in your freehand plating design, you can use cling film as a tool to easily create layered strokes with depth and variation.
Plating Techniques
①First, drizzle some chocolate sauce on the right side of the plate. Take a piece of cling film, crumple it into a ball, and gently drag it from right to left over the chocolate sauce to create naturally defined, beautiful lines.
②Place two mascarpone fingers on the left side of the plate.
③Pipe some chocolate sauce over the mascarpone fingers, allowing the chocolate macaron to stand upright on top.
④Lay a yellow macaron flat on the other end to add color and provide support for the chocolate ribbon garnish.
⑤Finally, add a touch of edible gold leaf for decoration, and this layered dessert plating with distinct dimensions is complete.
Plating tip: When adding spherical ingredients as decoration that may roll, you can use chocolate sauce as an adhesive to keep them securely in place.
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