Today's Dessert : Deconstructed Chocolate Royal;
Hazelnut Dacquoise, Chocolate Ganache, Chocolate Royal Mousse, Crispy Praline Layer, and a Touch of Creativity (each student had the opportunity to add elements to this dessert). For my dessert, I opted for a dehydrated Mango Puree, and a Coulis of Passionfruit, with Crumbled Pistachios. Other students opted for dried meringues, and Raspberry Puree. Different visions, still amazing results!
It was our first time tackling a dessert Deconstructed style, and honestly, there is so much thought behind each plate, even if it doesn't always show it. Having a well balanced plate that is aesthetically pleasing and delicious is hard to achieve, but always strive for greatness! ©(1st Pic = My Dessert)
©(2nd Pic = @fortin3315 )
©(3rd Pic = @tommyricard )
©(4th Pic = @paul___morin )
©(5th Pic = Adrien Guyonnet)
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