Entremets

These are the Entremets size of Paradis, Fraisier and Opera. They are 18cm square in size and decorated with contemporary style garnishes that reflects on the flavours of the entremets.

Paradis Entremets

Gold dust and cocoa pods chocolate shell.

Opera Entremets

Keeping it elegant and classical with just a touch of 24 carat gold leaf and cocoa pods plagues.

Fraisier Entremets

Close up of the ganish which cosist of strawberries, fromboisier macaron and white chocolate hearts with silver leaf. This was actually for a Valentine theme.

If only I have a boutique to display this....

Degustation of Desserts

Here is a range of what I have done so far and I just happen to put together a tasting menu, so might as well take a couple of pictures while I am at it.

From left to right
Fraisier
Opera
Schuss
Lemon Tarts
Delice
Paradis
Framboisier Macaron
Opera Macaron

Chocolate décor

Just as girls wear make up for aesthetic appeal, chocolate décor beautify and glorify the cake. However, taste must also match the visual appeal of the cake, as there is no point glorifying something that does not taste up to par. The use of couverture chocolate is a must in my product to ensure that does happen. It is more of a hassle in processing, as you have to temper it; however, the result is so worth it.

Tempering Chocolate
The process of tempering chocolate can be a daunting process even amongst the classically trained Patissier. Its one of those skills that you have to keep doing in order not to loose touch. Here is a bit of info on it.

What is tempering?
It is a process to precrystallise a minute amount of the cocoa butter in order to be the catalyst for the rest of the cocoa butter, which is the form V crystal.

Why temper?
Couverture needs to be temper in order to attained the correct gloss, brittle snap and prevent blooming providing it is stored in the correct conditions.

How to temper?
There are several methods but tabling method is the most common.
Tabling Method
Melt dark chocolate using a microwave or bain-marie until it reaches 45˚ to 50˚ Celsius or 40˚ to 45˚ for milk or white chocolate.
Pour 2/3 of it on a marble slab and agitate it until drops to 27˚ Celsius for dark chocolate and 25˚ to 26˚ Celsius for milk and white chocolate.
Return to rest of the chocolate in the bowl and reheat if necessary until it reaches 32˚ Celsius for dark chocolate and 29˚ to30˚ Celsius for milk and white chocolate.
Always test for the quality of a tempered chocolate, which are glossy in appearance and brittle snap.
Apply and store in a room temperature of 17˚ Celsius, away from lights, low moisture and minimum fluctuation in temperature.
I make my chocolate garnishes around midnight to make sure the room temperature is as cool as possible. Tropical climate does not get the same room temperature as European climate so the aid of double two hp air conditioners is mandatory to bring down the room temperature.


I have been hunting for these chocolate moulds for a while as they are commonly use by well-known patissiers in Paris and Barcelona, the trendsetters of desserts.


These are the fruits of my midnight labour.

Opera plagues



















Assembled lava dome



















Cocoa pods and lava domes



















Finished Entremets




















Cheers!