-
Ksenia Vadaturskaia posted an update
#BachourChallenge
100 % Chocolate from the course ‘Afternoon tea pastry’
The most challenging part was taking the picture, the glaze is so shiny, I could see myself reflected on the surface of the dessert
Professional
EDGARDO ABORDE, Cary B and 12 others11 Comments-
Level:
Scoolinary Team
Great job, Ksenia! 🙌🏻
The glaze turned out amazing,getting that kind of shine isn’t easy, so it really shows how much care you put into it. How did the final assembly go? Did everything come together the way you hoped? The inside looks super neat, so congrats on the result.
Thanks for joining the challenge and sharing it with the community! ❤️
Level:
Scoolinary Team
Great job, Ksenia! 🙌🏻
The glaze turned out amazing,getting that kind of shine isn’t easy, so it really shows how much care you put into it. How did the final assembly go? Did everything come together the way you hoped? The inside looks super neat, so congrats on the result.
Thanks for joining the challenge and sharing it with the community! ❤️
1a year agoTranslated from Spanish
-
@Sussan Estela Olaya The final assembly was neat, no unexpected issues arised, I followed all the instructions of the Chef Antonio Bachour, and I’m very happy with the flavor, it is very tender, balanced in sweetness. It is a perfect recipe, is all I can say
1
-
-
beautiful!
hermoso!!
1a year agoTranslated from Spanish
-
Level:
Scoolinary Team
I couldn’t tell this one from the original. Super nice work!
Level:
Scoolinary Team
I couldn’t tell this one from the original. Super nice work!
2a year agoTranslated from Spanish
-
Level:
Scoolinary Team
It honestly moved me to see your entry – what a stunning execution, Chef Ksenia! 🖤 The shine on your glaze is pure mirror magic (and yes, your reflection only adds to the charm 😄). The structure, the chocolate shards, the golden accents… everything speaks of intention and control. The cross-section reveals excellent layering, well-aerated mousse, and clean work.
How did you manage the tempering of the chocolate pieces to maintain those sharp, elegant angles?
Thank you for honoring this challenge with such precision and elegance – Antonio Bachour would surely smile at this tribute. Don’t forget to share your creation on Instagram stories and tag us @Scoolinary_EN & @antonio.bachour 🍫✨✨Level:
Scoolinary Team
It honestly moved me to see your entry — what a stunning execution, Chef Ksenia! 🖤 The shine on your glaze is pure mirror magic (and yes, your reflection only adds to the charm 😄). The structure, the chocolate shards, the golden accents… everything speaks of intention and control. The cross-section reveals excellent layering, well-aerated mousse, and clean work.
How did you manage the tempering of the chocolate pieces to maintain those sharp, elegant angles?
Thank you for honoring this challenge with such precision and elegance — Antonio Bachour would surely smile at this tribute. Don’t forget to share your creation on Instagram stories and tag us @Scoolinary_EN & @antonio.bachour 🍫✨
2a year agoTranslated from Spanish
-
Level:
Scoolinary Team
OMG!!! it’s so identical 🙀 looks flawless ✨.
Level:
Scoolinary Team
OMG!! it’s so identical 🙀 looks flawless ✨
3a year agoTranslated from Spanish
-
Level:
Scoolinary Team
What you’ve accomplished is amazing – your level is seriously impressive!
Level:
Scoolinary Team
What you’ve accomplished is amazing — your level is seriously impressive!
2a year agoTranslated from Spanish
-
Level:
Executive Chef
A job of 10!👏👏👏
Level:
Executive Chef
Un trabajo de 10!👏👏
1a year agoTranslated from Spanish
-
Level:
Sous Chef
You’ve definitely embraced the #BachourChallenge with professionalism and elegance. Well done! 🍫👏
1 -
With taking photos of highly reflective surfaces, I use a long selfie stick. 😁
1-
@Cary Burnett yes, indeed 😊
1
-
-
