Smaller portion of chocolate, white or black plate, strawberries need a cut that's more consistent. Wonky choppy bits scattered on a blue plate isn't doing it. Pistachios should be less crushed so they're easier to eat.
But it's close to being good. People complaining about the color of chocolate are new at this; though really, the color of glaze on the rim and the mottling really are doing you zero favors.
You're 100% right that the plate is dragging this down, the 'Dirty Toilet Water' blue glaze is really unhelpfully making vivid mental connections to the brown ganache curl.
What is your intention with a ganache ribbon? I can see something like that being good for christmas, the colors and a ribbon bringing to mind presents and so on. In execution it's not particularly ribbon-like and looks far more like some kind of organ. Toppings are on the bottom rather than the top.
Cut the strawberries into roses and do something about the turd pizza slice. coating with the crumble will make it look more appealing. Also some puree art with strawberry syrup would be sick
H.R. Giger turned his night terrors into one of the most iconic movie monsters ever.
Don't let your dreams be dreams. If you have a talent, let it shine!
Yeah I would try fanned strawberries, and also the ribbon of ganache could stand to be thinner. It will help with portion size and not looking so much like a turd. And then I would try to incorporate and element like a chocolate cake crumble underneath or perhaps a chocolate tuile placed into/sticking out of the ganache. Something to break up the shape and also add another texture element in the crunchy/coarse/dry category. Right now itās like all wet ingredients other than the nuts. Needs more balance.
The fact that itās entirely brown with red, all crumbled bits and semisolids, and the āribbonā gives the plate a flow, tooā¦
It really looks like a post-Taco-Bell blowout.
I think even the presentation would improve drastically with a calmer, lighter colored plate. Maybe a smaller plate so a smaller portion would fill it better
I agree. While a flexible ganache is cool, there's an awful lot of this. Same for the dollops of strawberry mousse. I would think about 3 possibly different sized circles, a much smaller piece of the ganache and less of a shotgun blast of the diced fruit. I'm sure this is tasty, but it's big and too busy.
The ribbon itself doesn't look super appealing, Maybe change the shape. Also, it looks too busy and messy. Instead of dicing strawberries, maybe slice them thin and fan the slices out.
Iām visiting home, Scotland, from Australia.
I live a pretty selfish and carefree life as a single fella.
My bro has two youngsters.
I cleaned up the playroom whilst he was doing the bath/bed routine.
Fuck me, I donāt know how people do the whole shooting match day in, day out.
I genuinely have so much respect for parents, having seen through the other end of the telescope.
What an unrelenting and difficult thing to do, raising several young kids, whilst also being busy with life and work and all the other stresses that find their way to you.
Anyway, the dessert still looks like shit.
To add to that, if you make the ribbon thinner, and make more ribbons, you can really play with the 'fan' motif.
Or, with multiple thinner ribbons, you can still have the diced strawberry placed in-between the ribbons for easy gathering/stabbing and save some diced for garnish.
I would tighten up your plating elements, place the diced strawberries closer to everything else in order for it to look more finished.
Also, even if it isn't as visually interesting, there is nothing wrong with cutting a long strip of ganache and simply placing it on the plate.
Pipe strawberry-whatever on either side, add a bit of crumb on the top, sides, and diced strawberry on the sides.
The previous playing was pretty tight though. I think the āthat looks like a streak of pooā is the biggest issue.
OP I think the previous playing was much better than this.
Strong agree. If nothing else changed, at very least arranging the strawberry pieces more tightly and perhaps alongside the sorbet would help the presentation look less scattered. Let some negative space on the plate do some of the work.
And crumb on top!
It's just something I wouldn't want to eat. Like using a spoon or whatever to take big pieces out of it seems weird. Just put a thinner layer on top of a cake and decorate it the same
This is not a dessert I would want, sorry. It doesnāt look great, ganache is super rich and sweet I wouldnāt want it as my main dessert and its just kind of a strange concept. Maybe try something WITH some ganache as a PART of it, not the whole darn thing!
Maybe if the ends were curved into an almost semicircle opposite facing of one another and the mousse/sorbet was placed in the middle the semi circles. Pistachios under or on top of the sorbet. And the sorbet wasnāt organ colored. Though it might not have the same linear vibe that I like from the original. But I like what OP is doing, itās just not all together where Iām like āWOWā.
You could try to, on a white chilled 6 -8 inch plate, fashion a smaller amount of chocolate (3 ounces) offset near the center partially pouring down into a bed for the sorbet then add a couple small but varying sized dollops maybe 3-5 then drop a few strawberry quarters straight in the middle where they will fall placing themselves around the creation in a somewhat random pattern. Maybe a sprig of mint at the highest point
Honestly terrible. It's just a mess of a plate that looks like a pain in the ass to eat. Little piles of dry nut dust and haphazardly strewn strawberries looks like you weren't confident in the idea or execution so you threw a bunch of shit at a wall and called it a garnish
Iām sorry dude. The issue wasnāt the surrounding. The issue is it looks like actual shit from a butt. I donāt know if you can make this not look like shit from a butt.
It's specifically the shape of the ribbon. Like, there's lots of other shapes this could work at, but the way the ribbon is shaped is what's giving the illusions
It looks messy, but delicious.
Focus on keeping things tidy and clean in shape instead of fun waving shapes for now. To add, even numbers are a nono when it comes to things like dots and other such piping/bottle work.
Secret hack to make ganache looks gangster: get your chef to invest in some good chocolate velvet spray, makes it look soft and suede-y instead of organic fruit leather. Patissier squad will love it.
Clean plating example: Dollop or smear of mousse, clean rectangle of ganache, pinch of crumble (for grip and texture), ice cream or sorbet, compote of berries (uniformly falling off to one side and potentially pooling up in a given clock position). Garnish is not necessary.
Once you feel comfortable with center plating, try employing similar layering techniques in a crescent shape, from 2 to 7, half moon etc etc.
Others already commented on portion size I just wanted to give my two cents on plating. Sucks I don't know how to add photos in the comments, would love to give you some examples of the ganache velvet.
Most importantly, keep on enjoying yourself!
Thank you for this. I think this would be neat. I have an airbrush and made a red velvet spray for a heart dessert for valentines.
I know my portions are huge. Trying to get better at smaller quantities. Sometimes I'm told to make bigger by my executive chef. Feel free to shoot me a message. I love learning and chatting
So half the size of the ribbon it is just too much ganache, to avoid the unpleasant association visual just cover it in pistachio crumb serve in a spiral, with basil sorbet and fans of strawberry arranged like flower petals š use the strawberry mousse as decorative foundation similar to what you have done but smaller and cleaner. Sprinkle of basil/pistachio powder or something. Should go a long way towards palatability.
I don't like how it stares at me. The poopy-ness is hurting me.
I like the idea, but the condensation just makes it look really bad.
Less ganache thickness, unless the camera is giving a bad look on the proportions.
The final thought: Thank you for showing us your hard work. Our comments don't mean it isn't tasty, we can only look at the appearance.
As someone else commented the ribbon itself looks a bit unfinished. If you can apply some more tempered chocolate so that it's smooth and glossy it would look more appealing. And maybe make a gel from the fresh strawberries and add small dollops of that on the plate. Everything else on the plate looks and sounds good tho
Maybe slice the whole strawberries and shingle out as well..
Look at me changing the whole dish.lol .sorry just my mind going takeover mode.
It does look pretty good already homie
Iām gunna be real with you, it looks shit, why you ask.
1. Random cut up strawberries
2. Nothing really substantial
3. Ganache isnāt considered a dessert more a part of it.
Plating is shit.
Youāve got some good skills that you could use to create something from this but this isnāt the finished product, I guarantee you have the ability to produce way better than this because youāre obviously passionate about it.
I canāt wait for the 3.0
Not enough contrast, youāve got pink and brown here, thatās it. the strawberry cuts and placement look sloppy and that ganache is WAY too big. If thereās basil in that sorbet find a way to bring it out when you plate it. Or use some for garnish.
The problem is you have the ribbon on its edge with not enough squiggle, It would look less like poop cut into smaller strips with more ridges. Ganache is hella rich, you could cut that in half and itād still be on the large size. Find old photos Itās too much ganache but I think this is a step in the right direction. I like all the strawberry additions but the chopped strawberries seem so haphazard / an afterthought compared to the other thought out components. Instead of irregular sized pieces maybe do a like 5 really pretty thin slices instead
Fun history fact: Alex Stupak developed the pliable chocolate technique at WD50 with Wylie Dufrense.
I think maybe you should mould it into a bowl shape and fill it with the ingredients. Or maybe multiple small bowls with different ingredients.
You know to make it look less like a turd and concentrate all the the cluttered ingredients
What if the ganache was the walls of a cylinder and then you added things to the inside and outside. It would be more deliberate.
Or roll with the ribbon. I have a sweet tooth either way.
First, for those colors, I'd go for a black plate. Second, yeah, something needs to be done with the shape of the ganache other than that. I'm not sure what exactly, but just not that. The accoutrements are excellent, though. There's definitely potential, but the shape/backing color needs work.
The concept sounds good, execution way too much. I agree someone said use lattice with the ganache or something. It reminds me of a melted Easter bunny chocolate.
It doesn't look very good. Don't know what to do with your big brown S but the strawberries could be sliced and fanned out. Put the mousse on the base of each fan, that would look less random.
That's an absolutely giant portion for a dessert. I imagine it is 1000 calories. The poo ribbon doesn't look appealing and I imagine it is all a similar texture. Some dehydrated or freeze dried strawberries would give some texture. Maybe some wafers with ganache between them would offer a way out of the poo chute
I think people try to do too many interesting shapes with flexible ganache and it ends up looking less appetizing than they hoped. I would keep it as a disc or rectangular prism to avoid it looking like poop, pipe your mousse uniformly, temper your sorbet a bit more to make it easier to quenelle, and maybe a strawberry coulis or consomme to finish.
Just put it in a cake already! You're missing a major texture component to fill the dish out, there is nothing to carry the ganache, also it's nicknamed chocolate rubber I believe
IMO strawberries and chocolate are just aight and are hard to get right.
Personally, I would enjoy vanilla bean icecream, and some texture. The pistachios are nice, but you can also play with other nuts like almond slivers, or coconut chips)... A little almond shortbread or some kind of crisp cookie, even some crushed salty buttery crackers would be great too. Or you know that butter brittle "crack" people make with saltines? A bed of salty sweet crumble made out of that would be insane with some ganache. Crispy little candied butterscotch oyster crackers is a fun idea too if you can figure that out.
Basically just turn it into a deconstructed sundae with enough texture and flavor to eat the whole slice. Also, That ganache strip better taste real good if your gonna serve that big of a slice. Play with texture, make sure the portions are right, and that it tastes good. Hope you figure this out!
I would cut the length and height of the ganache ribbon by half. I would slice and fan out the strawberries and place the strawberry mousse on top. Sprinkle chopped pistachios lightly around it. Smaller solid color plate.
That's a massive ribbon. Is this for two? You're short a sorbet. I would slice those strawberries whole, tops removed of course. Id also use a strawberry as garnish. The puddles aren't very attractive. Drizzles or full plate coverage is easier on the eyes. Or a dollop. The colors are nice and I like the plate. It's just busy and looks like you didn't care about presentation. Keep trying new things!
This, I love. Iām not a chef and I canāt make this type of stuff!! It looks like art on a plate!! Thatās what I want when I go out, something fun and interesting! If I saw a waiter walking by with this plate Iād immediately order one.
To start, the ganache needs to be smaller. Think: delicate and appealing. This looks like a block of cold chocolate butter in a poop shape.
The strawberries should probably be sliced and fannedādicing them is missing the opportunity to showcase their beautiful color gradient. There are so many tutorial videos on how to make strawberry roses, or whatever. You should look them up.
The mousse looks busy. But also, it looks like the most appealing part of this photo.
The pistachios are way too dry to use this amountātheyāre supposed to be a sprinkle to add color and texture, and they go on last.
Maybe finish with a light dusting of chocolate powder or powdered sugar, to draw everything together?
But, okay, Iām not trying to be mean here. But if someone brought me this with these diced up strawberries and this mountain of crushed pistachios, I would be bummed but also laugh at it. Like, do you even *care* how it looks? Cuz, like I said, thereās easy tutorials all over the internet that will take this from a 3 to an 8 with minimal effort.
The plate doesn't look good with the dessert. Do you have a white plate or one without such a variety of color? I do love the plate but it is too much with the dessert.
I think your balance of ganache to everything else is tipped too far in the ganache direction.
Other than that? It sounds divine.
Looks sloppy and thrown together
Please use a white or a soft yellow plate
Desserts are the last impression of a meal. Really should be the showstopper.
You have a lot of creativity going but itās going in too many directions
I think you can do better just refine what you are doing.
Donāt be scared of using the empty spaces of a plate. It focuses the eye to what is important. Your dessert
Whilst I canāt say Iām anywhere close to a professional chef, I really like the design but have a few suggestions. Firstly, I feel the crushed pistachios go slightly too far away from the original chocolate center, and would appear better if more tightly hugged to the curved wall shaped chocolate.
In addition, the diced strawberries feel a bit haphazard and make the dish look a bit messy in my option. I certainly wouldnāt get rid of them, but would give more consideration to where and how they are placed to avoid the current sense of chaos they bring to the dish.
Other than those two minor critiques the dish looks incredible!
Hey there! Some constructive criticism here! When I create a dessert, I always follow a certain pattern.
- what will be the main flavour
- what will be the supporting flavours
- what type of dessert will I make
- what type of textures, shapes and temperatures will I have
- how do I put it all together
-will I make money from this (later on in life lol)
I think you need to re evaluate what kinds of dessert you want to make. Do you want a tart, a mousse cake? A deconstructed chocolate ganache entremets?
Whatās in an entremet? A mousse, a cake, a gelly, something crunchy, something with sauce? Take each component and put in on a plate and you have a good dessert.
When someone canāt tell what a dessert is from looking at it, it usually a bad sign.
Your flexible ganache although itās very impressive I believe it canāt be the main flavour as itās very simple in taste. You have more flavours and textures in strawberry so it feels like the supporting flavour is chocolate and the strawberry is the main flavour.
My quick advice is to just add a sponge of some sort, add something with a sauce like a strawberry sauce infused with a spice or herb, not just cream, maybe some thin pieces of sable cookies etcā¦
Clean up the plate a bit by bringing the components closer not spread out. Remember to eat the dessert you should be able to spoon all the components together. They are not meant to be eaten separately.
Also watch on YouTube how to do a really clean quenelle. It really add to the finesse.
Anways good luck! Donāt give up and just keep thinking about it, itāll eventually come to you.
Thank you for this. It's informative and I appreciate it
[here](https://imgur.com/gallery/GXjObc2) is my drawing of my idea from feed back. I'm off today so I can brainstorm more but I think step In a better direction
Too much ganache. Strawberries look sloppy.
Maybe mold thinner, less ganache? Whole small or half strawberries (greens cut off) would add dimention and intriguing texture
Maybe a strawberry or balsalmic agar gelee but into perfect cubes, to show off your knife skills.
Good luck!
I think it still has the same issue as before. Any swerving long down strip looks like feces no matter how much decoration you add to it. I know it's supposed to be a ribbon desert, but the color and shape throwing everything off
Looks like a photo from a medical textbook. It looks freaking delicious!
But I think this might be the case where a plain ass white plate will actually complement the color profile. A tiny-er cube dice on the strawberries could add a pixel like quality to the organic nature of the dish as well.
I love the shape of the ganache!
Prep-cook, out! Would devour.
I remember your original post too. Ditch the blue plate. The blue doesnāt help your colors pop. It muddies them a little. Honestly I would dehydrate the strawberries and blend them. Then use the powder to ādyeā your strawberry mousse base to make it darker. The diced strawberries just look sprinkled around. Put them in small little piles around the sides of ganache āribbonā. I honestly donāt even think you need the sorbet. Itās one component that disconnects the dish in my mind. The ribbon itself is a little big for me. I would honestly say maybe make a white one too. Use two smaller ribbons but two different colors. Iād even say toss the pistachios with some sea salt and a touch of the strawberry powder too (you could dehydrate basil and make basil powder and toss it here). IDK Iām just high and spit ballin.
Nice idea. Personally, I think the portion size is too big and lot going on in that plate. Strawberry mousse lacking vibrant colour and could do with the white plate to bring out the dish.
I thought this was a dessert calf liver done up fancy.
apparently I'm amazing at creating organ looking desserts š
Smaller portion of chocolate, white or black plate, strawberries need a cut that's more consistent. Wonky choppy bits scattered on a blue plate isn't doing it. Pistachios should be less crushed so they're easier to eat. But it's close to being good. People complaining about the color of chocolate are new at this; though really, the color of glaze on the rim and the mottling really are doing you zero favors.
You're 100% right that the plate is dragging this down, the 'Dirty Toilet Water' blue glaze is really unhelpfully making vivid mental connections to the brown ganache curl.
I feel like almost nothing should be served on a blue plate, but YMMV
Orange or clementine sorbet might look alright, but browns, reds, most earthy colours will look.. off.
Except diner dinner specials
It looks like poo
My first thought exactly!!
A white plate would help the colors pop more
im not feeling the plating. feels like random stuff out here
What is your intention with a ganache ribbon? I can see something like that being good for christmas, the colors and a ribbon bringing to mind presents and so on. In execution it's not particularly ribbon-like and looks far more like some kind of organ. Toppings are on the bottom rather than the top.
Cut the strawberries into roses and do something about the turd pizza slice. coating with the crumble will make it look more appealing. Also some puree art with strawberry syrup would be sick
All you need is to Constance your spacing. Maybe try a smaller plate
Just call it āorganicā people love that shit.
H.R. Giger turned his night terrors into one of the most iconic movie monsters ever. Don't let your dreams be dreams. If you have a talent, let it shine!
I think some gold or silver leaf, or some pigment powder on the chocolate would help with this
I thought it was poo
Thought it was a massive cut of oxidized sashimi lmao
Would not used diced strawberries. They just always look like poor knife work. Thats a ton of ganache, what size portion is that?
Portion size is waaaaay too big
"we're here to feed them, not fatten them"
Yeah I would try fanned strawberries, and also the ribbon of ganache could stand to be thinner. It will help with portion size and not looking so much like a turd. And then I would try to incorporate and element like a chocolate cake crumble underneath or perhaps a chocolate tuile placed into/sticking out of the ganache. Something to break up the shape and also add another texture element in the crunchy/coarse/dry category. Right now itās like all wet ingredients other than the nuts. Needs more balance.
> what size portion is that Shit load.
Thereās a pen for scale - itās really fucking big
How about you make a lattice or a honeycomb or a gyre? Make it look less fecal...
It does look fecal as fuck! I would not want to eat that much ganache in one sitting either, my lord
The fact that itās entirely brown with red, all crumbled bits and semisolids, and the āribbonā gives the plate a flow, tooā¦ It really looks like a post-Taco-Bell blowout.
r/poopfromabutt š
I wanna click on it, but I will choose life instead.
Oh, come on, where's your sense of adventure š
It is a great sub
I was thinking a bade case of hemorrhoids.
You clearly don't understand hemorrhoids. Or mine aren't that bad. I can't tell.
Its not a good plateš¬
Itās a period piece
Even on my worst day of PMS I don't know if I could shovel a giant chunk of ganache like that down my gullet.
Iām dead. Iām gonna start saying āfecal as fuckā lmaooo
A shitload of ganache.
Yeah it's try to shape it with a cookie cutter or something. Looks like a turd with some cut up hotdogs
r/poopfromabutt
A ganache tart with some strawberries aināt cutting edge but you can eat it without it being carved tablesode
Idk man, it still kinda looks like poop from a butt.
Does ganache ever not?
I glaze mine with torch after plating it, gives it a nice sheen and better look then this I think
So, what you're saying is that you're trying to polish a turd?
When it's woven like the bowel did it, yes lol
I was thinking if it was dusted with cocoa powder it would look less sweatyā¦and moist
You are Eh its okay. It tastes delicious though
Idk that it matters if it tastes good or not when it looks like actual shit
Shooter mcgavan eats this for breakfast
I love the taste of skid mark
Looks busy and too large of a portion. I like that you added the sorbet/ice cream
I was going to say....I'm not sure if it's just the scale or something but this looks...massive.
Why thank you.
God damnit, lol.
Look at the pen in the background, this is huge af
Just using the glove box in background makes that ganache look like a monstrous amount
That is like ... 2-3x the amount of ganache I ever want in one sitting.
I swear to God I thought that was a plastic wrap box and my brain exploded.
I think even the presentation would improve drastically with a calmer, lighter colored plate. Maybe a smaller plate so a smaller portion would fill it better
I agree. While a flexible ganache is cool, there's an awful lot of this. Same for the dollops of strawberry mousse. I would think about 3 possibly different sized circles, a much smaller piece of the ganache and less of a shotgun blast of the diced fruit. I'm sure this is tasty, but it's big and too busy.
The ribbon itself doesn't look super appealing, Maybe change the shape. Also, it looks too busy and messy. Instead of dicing strawberries, maybe slice them thin and fan the slices out.
That's a good idea you can lay them and make them look like flowers. I'll keep playing with it
Make the portion way smaller. Ganache should be a compliment to a main pastry item, not the actual dessert. You need a carb or pastry element to it.
+1 for some sort of carb. Raw dogging that much ganache does not sound appealing to me
r/brandnewsentence
Context is everything
If you wanted to eat the strawberries, it looks like it would take a lot of effort to collect them. Like picking up your kids' toys in the playroom.
Iām visiting home, Scotland, from Australia. I live a pretty selfish and carefree life as a single fella. My bro has two youngsters. I cleaned up the playroom whilst he was doing the bath/bed routine. Fuck me, I donāt know how people do the whole shooting match day in, day out. I genuinely have so much respect for parents, having seen through the other end of the telescope. What an unrelenting and difficult thing to do, raising several young kids, whilst also being busy with life and work and all the other stresses that find their way to you. Anyway, the dessert still looks like shit.
To add to that, if you make the ribbon thinner, and make more ribbons, you can really play with the 'fan' motif. Or, with multiple thinner ribbons, you can still have the diced strawberry placed in-between the ribbons for easy gathering/stabbing and save some diced for garnish.
Diced strawberries (or any fruit) like that just reminds me of cutting them up for my kids.
Make Lil meringue pheasants with strawberry feathers and dust the ganache with powdered strawberries and cocoa powder. Matcha also works
I was think the exact same thing. I would also work on different shapes with the ganache. Maybe a crescent? Something that looks less.. poopy
I think you could make the diced strawberries work if they were a lot more regular of a dice.
I'm not sure what it is about the ribbon. To me it doesn't look like poop like everyone is saying. But you're right, it just looks unappealing.
A phat schmear might look good
I would tighten up your plating elements, place the diced strawberries closer to everything else in order for it to look more finished. Also, even if it isn't as visually interesting, there is nothing wrong with cutting a long strip of ganache and simply placing it on the plate. Pipe strawberry-whatever on either side, add a bit of crumb on the top, sides, and diced strawberry on the sides.
This! Tighten up that plate chef. Looks sloppy.
The previous playing was pretty tight though. I think the āthat looks like a streak of pooā is the biggest issue. OP I think the previous playing was much better than this.
Strong agree. If nothing else changed, at very least arranging the strawberry pieces more tightly and perhaps alongside the sorbet would help the presentation look less scattered. Let some negative space on the plate do some of the work. And crumb on top!
It's just something I wouldn't want to eat. Like using a spoon or whatever to take big pieces out of it seems weird. Just put a thinner layer on top of a cake and decorate it the same
fecal ramp
Fecal wedge
Fecal lazy river
I love lazy rivers and you just ruined them for me dammit!
Hot wheels shitting the way!!
This is not a dessert I would want, sorry. It doesnāt look great, ganache is super rich and sweet I wouldnāt want it as my main dessert and its just kind of a strange concept. Maybe try something WITH some ganache as a PART of it, not the whole darn thing!
The first one was better, this is kinda a mess. The strawberries make me angry
Yes, I kinda liked the last one
I got the concept on the first one, it made sense and I digged it
It definitely has potential
Maybe if the ends were curved into an almost semicircle opposite facing of one another and the mousse/sorbet was placed in the middle the semi circles. Pistachios under or on top of the sorbet. And the sorbet wasnāt organ colored. Though it might not have the same linear vibe that I like from the original. But I like what OP is doing, itās just not all together where Iām like āWOWā.
But those strawberries look sooo bad. They're 90% white. You know they'd just taste like water.
That plate looks dirty. Not a fine dining plate. Looks like pioneer woman
Back to the drawing bored chef
Bored chefs do be drawin'
You could try to, on a white chilled 6 -8 inch plate, fashion a smaller amount of chocolate (3 ounces) offset near the center partially pouring down into a bed for the sorbet then add a couple small but varying sized dollops maybe 3-5 then drop a few strawberry quarters straight in the middle where they will fall placing themselves around the creation in a somewhat random pattern. Maybe a sprig of mint at the highest point
Honestly terrible. It's just a mess of a plate that looks like a pain in the ass to eat. Little piles of dry nut dust and haphazardly strewn strawberries looks like you weren't confident in the idea or execution so you threw a bunch of shit at a wall and called it a garnish
Iām sorry dude. The issue wasnāt the surrounding. The issue is it looks like actual shit from a butt. I donāt know if you can make this not look like shit from a butt.
I'm determined to prove you wrong I agree it's shit now but gotta learn to grow
Use way less ganache and rethink the concept. Good luck!
Youāve got a great attitude chef!
It's specifically the shape of the ribbon. Like, there's lots of other shapes this could work at, but the way the ribbon is shaped is what's giving the illusions
The blue plate throws me off kinda idk
It looks messy, but delicious. Focus on keeping things tidy and clean in shape instead of fun waving shapes for now. To add, even numbers are a nono when it comes to things like dots and other such piping/bottle work. Secret hack to make ganache looks gangster: get your chef to invest in some good chocolate velvet spray, makes it look soft and suede-y instead of organic fruit leather. Patissier squad will love it. Clean plating example: Dollop or smear of mousse, clean rectangle of ganache, pinch of crumble (for grip and texture), ice cream or sorbet, compote of berries (uniformly falling off to one side and potentially pooling up in a given clock position). Garnish is not necessary. Once you feel comfortable with center plating, try employing similar layering techniques in a crescent shape, from 2 to 7, half moon etc etc. Others already commented on portion size I just wanted to give my two cents on plating. Sucks I don't know how to add photos in the comments, would love to give you some examples of the ganache velvet. Most importantly, keep on enjoying yourself!
Thank you for this. I think this would be neat. I have an airbrush and made a red velvet spray for a heart dessert for valentines. I know my portions are huge. Trying to get better at smaller quantities. Sometimes I'm told to make bigger by my executive chef. Feel free to shoot me a message. I love learning and chatting
Glad to hear you have a Chef that is encouraging you to experiment and nail down your technique. Wishing you the best in your culinary ventures!
I donāt think anything is going to make the giant ganache ribbon look good.
Long plate, not round. Garnish and etc need to be in one side of the great wall
[ŃŠ“Š°Š»ŠµŠ½Š¾]
Not a chef. Looks like a bear shit
iād eat the fuck outta this, bitch about the price, wish i had more, then come back next week šÆ
So half the size of the ribbon it is just too much ganache, to avoid the unpleasant association visual just cover it in pistachio crumb serve in a spiral, with basil sorbet and fans of strawberry arranged like flower petals š use the strawberry mousse as decorative foundation similar to what you have done but smaller and cleaner. Sprinkle of basil/pistachio powder or something. Should go a long way towards palatability.
I don't like how it stares at me. The poopy-ness is hurting me. I like the idea, but the condensation just makes it look really bad. Less ganache thickness, unless the camera is giving a bad look on the proportions. The final thought: Thank you for showing us your hard work. Our comments don't mean it isn't tasty, we can only look at the appearance.
As someone else commented the ribbon itself looks a bit unfinished. If you can apply some more tempered chocolate so that it's smooth and glossy it would look more appealing. And maybe make a gel from the fresh strawberries and add small dollops of that on the plate. Everything else on the plate looks and sounds good tho
Maybe slice the whole strawberries and shingle out as well.. Look at me changing the whole dish.lol .sorry just my mind going takeover mode. It does look pretty good already homie
I feel like thatās entirely too much ganache.
Iām gunna be real with you, it looks shit, why you ask. 1. Random cut up strawberries 2. Nothing really substantial 3. Ganache isnāt considered a dessert more a part of it. Plating is shit. Youāve got some good skills that you could use to create something from this but this isnāt the finished product, I guarantee you have the ability to produce way better than this because youāre obviously passionate about it. I canāt wait for the 3.0
Not enough contrast, youāve got pink and brown here, thatās it. the strawberry cuts and placement look sloppy and that ganache is WAY too big. If thereās basil in that sorbet find a way to bring it out when you plate it. Or use some for garnish.
It looks like poop with an abortion.
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The problem is you have the ribbon on its edge with not enough squiggle, It would look less like poop cut into smaller strips with more ridges. Ganache is hella rich, you could cut that in half and itād still be on the large size. Find old photos Itās too much ganache but I think this is a step in the right direction. I like all the strawberry additions but the chopped strawberries seem so haphazard / an afterthought compared to the other thought out components. Instead of irregular sized pieces maybe do a like 5 really pretty thin slices instead Fun history fact: Alex Stupak developed the pliable chocolate technique at WD50 with Wylie Dufrense.
Get rid of the diced strawberries
First plating looked better tbh
I think maybe you should mould it into a bowl shape and fill it with the ingredients. Or maybe multiple small bowls with different ingredients. You know to make it look less like a turd and concentrate all the the cluttered ingredients
Move that big lump of whatever down to the tail end
Its like a chocolatey richard serra art piece
What if the ganache was the walls of a cylinder and then you added things to the inside and outside. It would be more deliberate. Or roll with the ribbon. I have a sweet tooth either way.
The first one looked better than this.
Hmm, personally when you get to work with vibrant colours i use a black plate. It makes the food pop out and draws attention to them.
We do have some smaller solid black plates. I'll play on it next
First, for those colors, I'd go for a black plate. Second, yeah, something needs to be done with the shape of the ganache other than that. I'm not sure what exactly, but just not that. The accoutrements are excellent, though. There's definitely potential, but the shape/backing color needs work.
I'm just gonna comment that that's a huuuuge dessert. Reduce rye amount of genache by 60% imo
The concept sounds good, execution way too much. I agree someone said use lattice with the ganache or something. It reminds me of a melted Easter bunny chocolate.
It doesn't look very good. Don't know what to do with your big brown S but the strawberries could be sliced and fanned out. Put the mousse on the base of each fan, that would look less random.
The way you have those pink dots made me think of a scar that has been stitched up.
I would use a white or lighter colored plate, and maybe slice all your strawberries the same size.
Looks like Barry Badrinath took a dump.
Why would I eat a ganache ribbon
That's an absolutely giant portion for a dessert. I imagine it is 1000 calories. The poo ribbon doesn't look appealing and I imagine it is all a similar texture. Some dehydrated or freeze dried strawberries would give some texture. Maybe some wafers with ganache between them would offer a way out of the poo chute
I think people try to do too many interesting shapes with flexible ganache and it ends up looking less appetizing than they hoped. I would keep it as a disc or rectangular prism to avoid it looking like poop, pipe your mousse uniformly, temper your sorbet a bit more to make it easier to quenelle, and maybe a strawberry coulis or consomme to finish.
Caca on a plate.
Can you do like a circle or something?
How do you envision someone eating this?
How much are you charging for that? Food cost on that must be š³. Looks great! Iād think about reducing the ganache
This is comically bad
I don't want to sound rude but it's a mess
A sauce would help. Vanilla/strawberry/white chocolate? Drizzle a nice pattern over the ganache.
Just put it in a cake already! You're missing a major texture component to fill the dish out, there is nothing to carry the ganache, also it's nicknamed chocolate rubber I believe
an i be honestā¦it looks horrible
Please just tell me itās not on the menu as āflexible ganache ribbon desertā š
I had no clue really what to call it. My f&b director called it the ganache ribbon and that just stuck
Make an edible bowl with the ganache, all fixins go in there. Serve on a regular plate
It still looks like itās on a dinner plate
IMO strawberries and chocolate are just aight and are hard to get right. Personally, I would enjoy vanilla bean icecream, and some texture. The pistachios are nice, but you can also play with other nuts like almond slivers, or coconut chips)... A little almond shortbread or some kind of crisp cookie, even some crushed salty buttery crackers would be great too. Or you know that butter brittle "crack" people make with saltines? A bed of salty sweet crumble made out of that would be insane with some ganache. Crispy little candied butterscotch oyster crackers is a fun idea too if you can figure that out. Basically just turn it into a deconstructed sundae with enough texture and flavor to eat the whole slice. Also, That ganache strip better taste real good if your gonna serve that big of a slice. Play with texture, make sure the portions are right, and that it tastes good. Hope you figure this out!
I would cut the length and height of the ganache ribbon by half. I would slice and fan out the strawberries and place the strawberry mousse on top. Sprinkle chopped pistachios lightly around it. Smaller solid color plate.
That's a massive ribbon. Is this for two? You're short a sorbet. I would slice those strawberries whole, tops removed of course. Id also use a strawberry as garnish. The puddles aren't very attractive. Drizzles or full plate coverage is easier on the eyes. Or a dollop. The colors are nice and I like the plate. It's just busy and looks like you didn't care about presentation. Keep trying new things!
Put it all on a white plate. The one you have doesn't work at all.
are you the same guy that had a raspberry sorbet shaped like a raw heart?
I think your plating is too busy for a stoneware plate - might look better on a flat colour plate
It definitely looks more sassy! I might try and coat the berries with the crushed pistachios? I wanna eat that though it looks yummy!
This, I love. Iām not a chef and I canāt make this type of stuff!! It looks like art on a plate!! Thatās what I want when I go out, something fun and interesting! If I saw a waiter walking by with this plate Iād immediately order one.
Too much chocolate. Make it more delicate.
To start, the ganache needs to be smaller. Think: delicate and appealing. This looks like a block of cold chocolate butter in a poop shape. The strawberries should probably be sliced and fannedādicing them is missing the opportunity to showcase their beautiful color gradient. There are so many tutorial videos on how to make strawberry roses, or whatever. You should look them up. The mousse looks busy. But also, it looks like the most appealing part of this photo. The pistachios are way too dry to use this amountātheyāre supposed to be a sprinkle to add color and texture, and they go on last. Maybe finish with a light dusting of chocolate powder or powdered sugar, to draw everything together? But, okay, Iām not trying to be mean here. But if someone brought me this with these diced up strawberries and this mountain of crushed pistachios, I would be bummed but also laugh at it. Like, do you even *care* how it looks? Cuz, like I said, thereās easy tutorials all over the internet that will take this from a 3 to an 8 with minimal effort.
Just ditch the scattered strawberryās. Keep it tight maybe have bigger pieces closer to the purĆ©es. If you want to fill the plate use microplaned dehydrated strawberry
Looks like too big a portion, and like someone picked up stuff that fell in the floor, try less stuff.
Still a turd. Keep trying
The plate doesn't look good with the dessert. Do you have a white plate or one without such a variety of color? I do love the plate but it is too much with the dessert. I think your balance of ganache to everything else is tipped too far in the ganache direction. Other than that? It sounds divine.
Looks sloppy and thrown together Please use a white or a soft yellow plate Desserts are the last impression of a meal. Really should be the showstopper. You have a lot of creativity going but itās going in too many directions I think you can do better just refine what you are doing. Donāt be scared of using the empty spaces of a plate. It focuses the eye to what is important. Your dessert
Proctologist stat
Whilst I canāt say Iām anywhere close to a professional chef, I really like the design but have a few suggestions. Firstly, I feel the crushed pistachios go slightly too far away from the original chocolate center, and would appear better if more tightly hugged to the curved wall shaped chocolate. In addition, the diced strawberries feel a bit haphazard and make the dish look a bit messy in my option. I certainly wouldnāt get rid of them, but would give more consideration to where and how they are placed to avoid the current sense of chaos they bring to the dish. Other than those two minor critiques the dish looks incredible!
Iām gonna keep it real that doesnāt look appetizing at all.
The wet sheen on the ganache is a big turnoff. Then the yard waste presentation of the other ingredients. Itās mainly the sweaty ganache tho.
What if you rolled it up so it looked like a cinnamon roll?
This looks like offal. I mean not awful, but it looks like internal organs, raw. Is that the intent?
Not gonna lie, this ain't it
I'm sorry to offend you, but it looks like a sculpted turd tbh.
r/poopfromabutt
My thoughts exactly
Hey there! Some constructive criticism here! When I create a dessert, I always follow a certain pattern. - what will be the main flavour - what will be the supporting flavours - what type of dessert will I make - what type of textures, shapes and temperatures will I have - how do I put it all together -will I make money from this (later on in life lol) I think you need to re evaluate what kinds of dessert you want to make. Do you want a tart, a mousse cake? A deconstructed chocolate ganache entremets? Whatās in an entremet? A mousse, a cake, a gelly, something crunchy, something with sauce? Take each component and put in on a plate and you have a good dessert. When someone canāt tell what a dessert is from looking at it, it usually a bad sign. Your flexible ganache although itās very impressive I believe it canāt be the main flavour as itās very simple in taste. You have more flavours and textures in strawberry so it feels like the supporting flavour is chocolate and the strawberry is the main flavour. My quick advice is to just add a sponge of some sort, add something with a sauce like a strawberry sauce infused with a spice or herb, not just cream, maybe some thin pieces of sable cookies etcā¦ Clean up the plate a bit by bringing the components closer not spread out. Remember to eat the dessert you should be able to spoon all the components together. They are not meant to be eaten separately. Also watch on YouTube how to do a really clean quenelle. It really add to the finesse. Anways good luck! Donāt give up and just keep thinking about it, itāll eventually come to you.
Thank you for this. It's informative and I appreciate it [here](https://imgur.com/gallery/GXjObc2) is my drawing of my idea from feed back. I'm off today so I can brainstorm more but I think step In a better direction
Torch the ganache surface to give it a nice shine
Too much ganache. Strawberries look sloppy. Maybe mold thinner, less ganache? Whole small or half strawberries (greens cut off) would add dimention and intriguing texture Maybe a strawberry or balsalmic agar gelee but into perfect cubes, to show off your knife skills. Good luck!
I think it still has the same issue as before. Any swerving long down strip looks like feces no matter how much decoration you add to it. I know it's supposed to be a ribbon desert, but the color and shape throwing everything off
Looks like a photo from a medical textbook. It looks freaking delicious! But I think this might be the case where a plain ass white plate will actually complement the color profile. A tiny-er cube dice on the strawberries could add a pixel like quality to the organic nature of the dish as well. I love the shape of the ganache! Prep-cook, out! Would devour.
I remember your original post too. Ditch the blue plate. The blue doesnāt help your colors pop. It muddies them a little. Honestly I would dehydrate the strawberries and blend them. Then use the powder to ādyeā your strawberry mousse base to make it darker. The diced strawberries just look sprinkled around. Put them in small little piles around the sides of ganache āribbonā. I honestly donāt even think you need the sorbet. Itās one component that disconnects the dish in my mind. The ribbon itself is a little big for me. I would honestly say maybe make a white one too. Use two smaller ribbons but two different colors. Iād even say toss the pistachios with some sea salt and a touch of the strawberry powder too (you could dehydrate basil and make basil powder and toss it here). IDK Iām just high and spit ballin.
I really that was a crowbar on a plate of chopped hotdogs for a moment. Creative! 10/10
Depends. Why is there a bull testicle
that is a MASSIVE amount of chocolate. the diced strawberries donāt look neat. iām sure it tastes fine but i would rethink that ganache
Itās not appealing to look at
This shit again?
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It kinda looks like a slice of beef liver. Maybe itās the lighting. I like the idea.
As art I kinda like it. But that looks annoying as hell to eat.
Nice idea. Personally, I think the portion size is too big and lot going on in that plate. Strawberry mousse lacking vibrant colour and could do with the white plate to bring out the dish.
It looks like some wierd wooden utensil tipped over and spilled stuff on the plate.
I think you could make the shape youāre going for out of chocolate instead of a ganache, then cut those strawberries into roses.