Okay. Here is the final dessert using the aerated chocolate as a garnish.
For the cheesecake, we made a standard batter flavored with white chocolate and ground starlight mints. We baked it without a crust, let it cool, then placed it in a mixer with a paddle attachment to cream it back together and to aerate it. We then made some mock Oreo cookie dough, baked it, then ground it into a fine powder for garnish as well.
For the final plate up, we put another starlight mint in a low oven to allow it to soften, then pressed it paper thin so it shatters when it’s put in your mouth. We placed 3 quenelles of the cheesecake on the plate, a stripe of chocolate sauce and micro peppermint, and we’re good to go. Here is the dessert plated on white china and also marble.
Filed under: Dessert, Garnishes, Greater then the sum of it's parts, Molecular Gastronomy, Powder, Texture, Trend, Uncategorized | Tagged: aerated chocolate, cheesecake, Chocolate Sauce, Dessert, Micro Mint, Oreo, Peppermint, Starlight Mint, white chocolate |