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HuiChu Chiang ha publicado una actualización
Tarta de mousse de chocolate y arándanos
Esta fue la primera vez que usé este molde, y el resultado fue absolutamente impresionante, ¡estoy obsesionada!
Las características de la torta:
-Una capa de mousse de arándanos y frambuesas
-Una rica capa de mermelada de arándanos
-Crujientes perlas de chocolate blanco
-Suave y cremosa namelaka de vainilla
-Una base de bizcocho financier de chocolate húmedo
-Acabado con un precioso rocío de terciopelo de chocolate morado
Cada bocado es una deliciosa mezcla de belleza y sabor
Blueberry Chocolate Mousse Cake
This was my first time using this mold, and the result turned out absolutely stunning—I’m obsessed! 😍😍
The cake features:
-A blueberry raspberry mousse layer
-A rich blueberry jam layer
-Crispy white chocolate pearls
-Smooth and creamy vanilla namelaka
-A moist chocolate financier cake base
-Finished with a gorgeous purple chocolate velvet spray
Every bite is a delightful mix of beauty and flavor!
Traducido del inglés
Betty T, Sol Damiani y12 más20 Comentarios-
Level:
Executive Chef
Cómo me gusta!! Interior perfecto. Yo soy una enamorada de los moldes también. 😍
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@Maloles Muñoz gracias ❤️
@Maloles Muñoz thank you ❤️
1hace al añoTraducido del inglés
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Level:
Scoolinary Team
What a masterpiece! 😍
This dessert is truly a work of art, not only for its incredible professional presentation but also for the delicious flavor combinations you’ve created. We’re in awe of the result, and honestly, thank you for sharing something so impressive with us!
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@Sussan Estela Olaya Thank you for your compliment❤️. I really like this place where everyone can share their work with each other.
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Preciosa y el molde me encanta. Este morado aterciopelado es 💯
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@Mariyana Mateva Thank you! I love this mold too and will use it often 😊
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Level:
Executive Chef
Impresionante, me quedo sin palabras
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@Mercedes Minaya Palacios Thank you🥰
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Level:
Scoolinary Team
😳😳😳
Level:
Scoolinary Team
😳😳😳
1hace al añoTraducido del inglés
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@Jordi Ber 🥰🥰🥰
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nice color !
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@Robert Kokyan Thank you 😊
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Level:
Scoolinary Team
🤗Oh, dear HuiChu…! The dedication and detail you’ve put into this masterpiece truly shine through—this is craftsmanship at its finest! ✨ The purple chocolate velvet spray is absolutely 🔥—what a stunning finish! I hope whoever gets to enjoy this feels the love and passion baked into every layer. 💜
For those who haven’t ventured into techniques like the mousse or velvet spray, do you have any tips or tricks to share? What challenges did you find most rewarding to overcome in this process? 😊
This should be showcased on a silver platter.
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@Sol Damiani Thanks Sol❤️, thank you for your compliments! The most challenging aspects of making this mousse cake are that it’s very time-consuming (mainly because I only have a standard home refrigerator) and the chocolate spray technique. I need to be patient and wait for each layer to freeze completely before moving on to the next step. Also controlling the temperature of the chocolate is a critical factor for successfully achieving the spray effect.
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Level:
Scoolinary Team
@HuiChu-Chiang I see! Let’s bring @sussan_scoolinaryteam & @a-augustauskiene to this thread, perhaps they might have some clever tricks to speed up the drying process without compromising the quality. Teamwork and shared knowledge make these culinary adventures even more special! 😊
Thank you for sharing the challenges behind creating such a masterpiece! ❤️ It’s incredible how much dedication, patience, and attention to detail you put into this cake. The effort to master the chocolate spray technique and work with limited equipment shows just how much love went into every layer. Your determination is truly inspiring! 💪🍰
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LOVE IT! it is so beautiful! what course is this purple masterpiece inspired by? 🙂
And keep creating, you got it big time
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@Betty T I originally planned to make the Black Forest from Petits Gâteaux: Second Collection by Antonio Bachour, but I didn’t have cherry puree. Instead, I followed his recipes for Chocolate Financier and Vanilla Namelaka, substituted cherry puree with blueberry compote, and finished it with a mousse layer and a chocolate spray decoration.
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@HuiChu-Chiang perfection! *starting a new course : Petits Gâteaux* 😁
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Level:
Scoolinary Team
Wow! 😍 “Chapeau” as they say in France. Your Blueberry Chocolate Mousse Cake is a true culinary masterpiece. You can really see the effort and dedication you put into every layer. From the silky smooth namelaka to the crunchy white chocolate pearls, everything sounds absolutely delicious. I’m truly impressed by the level of our amateur students like you.
Using a new mold and achieving such a flawless result isn’t easy—congratulations! 👏 How was your experience working with the chocolate velvet spray? It seems like you mastered the technique perfectly. Was it the first time too? What was the most difficult/easy part for you?Were you inspired by any of our lessons? would be great to know how was the creative process.
It would be amazing if you could share with the community some insights about your process or tips for anyone wanting to try something similar. Thank you for inspiring us with your creativity! 😊
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@Lorena Hidalgo Thank you Lorena❤️. Actually, this is my third time practicing chocolate spraying techniques. I learned this on my own online before joining the scoolinary family. Luckily, the practice turned out quite well. What I learned from it is to pay attention to the temperature of the melted chocolate and not to spray too close to the cake. Also, avoid spraying too thick at once – apply it gradually, layer by layer.
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