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j.a.virkkunen ha publicado una actualización
Espino amarillo y vainilla sobre una crujiente base de chocolate blanco con anacardos y decoración de chocolate negro.
Sea buckthorn and vanilla on a crispy cashew white chocolate base with dark chocolate decoration.
Traducido del inglés
Sol Damiani, Ksenia Vadaturskaia y4 más4 Comentarios-
Level:
Scoolinary Team
Wow, Johanna! That glaze shine is on another level,looks like a tiny sun trapped on the plate! 🚀
The combination of sea buckthorn and vanilla sounds super interesting, with that tangy kick that must make everything pop. How did you achieve the structure of the dark chocolate? It seems to have just the right thickness to add contrast without overpowering the dessert.
Thanks for sharing it with the community! 😊
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@Sussan Estela Olaya Hi Sussan and thank you so much🥰 I tempered chocolate and I spread the chocolate on the plastic, cut out the shape I wanted and wrapped it around the bottle and waited a while to cool it down.
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Level:
Scoolinary Team
Welcome to our Community, Chef Johanna!That photo is an absolute showstopper—like the first golden rays of sunrise captured in dessert form! 🌅 The balance between the crisp cashew white chocolate base and the brightness of sea buckthorn must be an explosion of textures and flavors. How did you decide on the dark chocolate decoration—was it for contrast in taste or aesthetics (or both)?
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Hello Sol and thank you🥰 I wanted some contrast and dark chocolate balances sweetness of the pastry.
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