Composed Desserts

This is a Chocolate Orchid I did for a tasting in January for four people.  It was paired with a citrus panna cotta and rhubarb sorbet.  Just got the news that the tasting was a hit and now I have to do 350 plates for a client in March.  This is the love of being a resort chef.  May the many nights ahead be eventful and sleepless.

The dessert pictured above left was the one beat out by the orchid.  I loved this one because the customer is able to break the golden ball with the light touch of a fork and caramel sauce runs out.  It was paired with a hazelnut mousse covered with gianduja ganache and a passionfruit anglaise tart.  Still trying to figure out which one would have been easier to do.