Chocolate Grapefruit Tart
This dessert consisted of grapefruit-infused ganache, cocoa nib breton, grapefruit curd, fresh grapefruit, vermouth caramel, orange tuiles and dark chocolate spray.
The grapefruit ganache was really good, which was surprising to me. I wouldn't have thought that those two flavors would have worked together. That said, the ganache was a bit thickand heavy for this dessert. We made a mousse variation which felt much lighter and worked better overall. Using chocolate spray was a new experience for me, and it results in such an attractive result. The grapefruit curd tasted so good, and the pool on top of the mousse was almost a lava effect when you cut into it. I liked that a lot. The cocoa nib breton consisted of a very simple mixing process. All the plated components really went well together. However, I think the three fresh grapefruit segments were too large of a component on the plate.
When plating my interpretation I wanted to create some movement since I had chosen the tear drop shape, which has some nice curves. This worked out well for me by creating a design using the grapefruit curd and cocoa nibs. I thought two of the orange tuiles were a bit much on the original plate, so I just used half as a simple garnish to add some height.
Fudge
We made Penuche and chocolate fudge with walnuts. I have made fudge before (the "easy, no-fail" kind), but I had never used the marble slab method. I thought the Penuche had good flavor, and the chocolate fudge could have been more chocolatey.
Deconstructed Project Update
I am in the process of finalizing what to do for my deconstructed dessert project. For awhile I was set on doing something with chocolate and peanut butter, or perhaps the Ruffle Cake. It was helpful to discuss in class this past weekend, as it sparked some ideas I had not considered. I'm still finalizing my components, and will be ready to submit my requisition this weekend.
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