Sept. 11-16

With my ideas about a tart tier display in full swing, I met with a colleague of mine and discussed ways of incorporating other dessert elements into the structure so as not to have a full caramel display, but a varied collection of flavors.

This particular colleague of mine had worked in a local chocolate shop called Chocolate Spike, and explained to me the process of chocolate tempering. I wanted to suspend the tart pieces on chocolate shelves with translucent caramel columns to support each piece. Then for serving, each tart slice could be displayed on top of the shelf and would appear to be levitating on the plate. (Ambitious, I know).

Below are sketches of this initial design:

This week while working with caramel I created what I would later title Duck, Dome, and Swan. They were caramel shapes created by pouring the liquid caramel over a ball of twine and letting it pool in areas then breaking it apart delicately when it was cool. For images of these caramel works continue on to the next post.

The story continues here