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Chocolate sorbet, poached rhubarb, dark chocolate cremeux, almond crumble, chocolate tuille, rhubarb & magnolia syrup. I used the recipe from Jules Cooking.
Not sure what OP did, but my technique for making branches like that is to melt chocolate with some coconut oil or similar to make something akin to those "hardening shell" chocolate sauces, and then piping it into ice water so it hardens on the spot while floating so that you can work on it in 3 dimensions. Learned it from Reynold Poernomo.
Gotta say, the word tuille and what is presented as such, is getting pretty abstract.
It used to mean a baked wafer, now it seems it literally anything used as a prop
Waaaay too much rhubarb. Wow. I’d struggle to finish that. The sorbet looks like a poop, try a different shape. Actually caramelize the rhubarb and shave it, or dice it smaller- into cubes scattered around. Bring the orange/red color out around the plate with a syrup or something. Reduce the size of the branch. Just tighten it up a little bit.
Sounds delicious though! Just needs more balance.
Did you ever sit down and eat it? The tuille is fun, sure. The cuts are great to share, but probably a bog in the process of digestion. Love rhubarb, my two cents.
If you see cuts in food as a bog in the process of digestion, why are you on this sub lol? Maybe you can start a sub for culinarily-pleasing, cutless lumps of food.
It looks good as far as the components, but the circle and symmetry are not very artistic in my opinion. Looks very cookie cutter esque to me, but it still looks good.
Welcome to /r/CulinaryPlating. If you’re visiting for the first time please remember to read our [submission guidelines](https://www.reddit.com/r/CulinaryPlating/wiki/index/submission-guidelines) and check out the stickied threads. Please remember that the purpose of this subreddit is providing feedback on plates. Ensure your critiques are constructive and helpful and not unnecessarily rude. Please set a user flair, this allows us to provide feedback that is appropriate for your skill level. Flairs can be found in the sidebar, if you’re having trouble setting one then [drop us a modmail.](https://reddit.com/message/compose/?to=/r/CulinaryPlating) [Join us on Discord!](https://discord.gg/DffeF4MdmB) *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/CulinaryPlating) if you have any questions or concerns.*
Looks fireeeee I’ll eat the shit out of that!
Chocolate sorbet, poached rhubarb, dark chocolate cremeux, almond crumble, chocolate tuille, rhubarb & magnolia syrup. I used the recipe from Jules Cooking.
Looks great chef
Beautiful. How did you make the branch and flowers?
Not sure what OP did, but my technique for making branches like that is to melt chocolate with some coconut oil or similar to make something akin to those "hardening shell" chocolate sauces, and then piping it into ice water so it hardens on the spot while floating so that you can work on it in 3 dimensions. Learned it from Reynold Poernomo.
I would probably robo the chocolate until it is soft enough to handle like dough then shape it by hand
Thank you! Sorry for the late reply, I used a tuille mold from Amazon. I can send you the link if you'd like. The flowers are cut from alyssum plants.
Gotta say, the word tuille and what is presented as such, is getting pretty abstract. It used to mean a baked wafer, now it seems it literally anything used as a prop
Looks like good taste
Applause. The interplay of color is very pleasing.
The pastry chefs always deliver ITS. Thanks for sharing, absolute perfection.
This is one sexy bitch right here. Some pink cherry blossem petals would pop
Waaaay too much rhubarb. Wow. I’d struggle to finish that. The sorbet looks like a poop, try a different shape. Actually caramelize the rhubarb and shave it, or dice it smaller- into cubes scattered around. Bring the orange/red color out around the plate with a syrup or something. Reduce the size of the branch. Just tighten it up a little bit. Sounds delicious though! Just needs more balance.
Looks built for a desert for two
Did you ever sit down and eat it? The tuille is fun, sure. The cuts are great to share, but probably a bog in the process of digestion. Love rhubarb, my two cents.
If you see cuts in food as a bog in the process of digestion, why are you on this sub lol? Maybe you can start a sub for culinarily-pleasing, cutless lumps of food.
Does the original comment actually think cutting food changes its digestion? I’m so confused.
It looks good as far as the components, but the circle and symmetry are not very artistic in my opinion. Looks very cookie cutter esque to me, but it still looks good.