Arabica coffee mousse cake with sea-salt chocolate sauce and caramelised sugar shards.
Tips on plating would be a great help.
by lavender_blues_
1 Comment
Valkhyrie
This looks delish, I would absolutely demolish one!
Plating advice:
Ditch the perfect branded square of chocolate on top. If you still want larger pieces of chocolate, cut it into more triangular/irregular shards and do a nice arrangement with the sugar shard.
Be a bit more intentional with your crumble – with that quantity/arrangement, you’re not really getting the “artfully messy” look that I think you may have been going for; it just looks tossed on. I’d clean up the edges some and make it a bit more of a distinct crescent moon shape. Also – two small sugar shards in the crumble make it look like you had leftovers and threw them in there as an afterthought – I would do more or none at all. (If you added a few and arranged them purposely on the crumble like “rays” coming out from the cake, that might look cool!)
1 Comment
This looks delish, I would absolutely demolish one!
Plating advice:
Ditch the perfect branded square of chocolate on top. If you still want larger pieces of chocolate, cut it into more triangular/irregular shards and do a nice arrangement with the sugar shard.
Be a bit more intentional with your crumble – with that quantity/arrangement, you’re not really getting the “artfully messy” look that I think you may have been going for; it just looks tossed on. I’d clean up the edges some and make it a bit more of a distinct crescent moon shape. Also – two small sugar shards in the crumble make it look like you had leftovers and threw them in there as an afterthought – I would do more or none at all. (If you added a few and arranged them purposely on the crumble like “rays” coming out from the cake, that might look cool!)