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Champagne and Strawberries 08
Published: 2008-02-15 23:19:52 +0000 UTC; Views: 39394; Favourites: 1940; Downloads: 2339
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Description
This is the dessert I made yesterday for of course, Valentines day for the restaurant Red Ginger of Traverse City.Its a champagne mousse, with dark chocolate lace and heart, strawberry dust, sauce, and white chocolate hearts.
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Comments: 266
Ooh how did you make that chocolate lace? A stencil?
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freehand on some parchment paper
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Do you wait for the chocolate to get glossy and then wrap it around the dessert before it fully sets up?
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honestly this was so long ago for me I don't even remember how I did it. lol
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I guess I'll just have to experiment.
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Don't mind me. Just browsing through the food art on dA. This is so pretty. I always love chocolate lace and wish to do it someday
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It looks great o,o!! i cant believe it! it looks amazing!
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This is gorgeous, and it sounds delicious. The chocolate lace looks so delicate.
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OMFG How on earth did you make that!!!!!!!!!!!!!!!!!!!I would kill to eat this!!
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That looks tasty and very beautiful I love the chocolate decoration!
I love sweets :'D
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I LOVE your display! The hearts in the sauce are wonderful!
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wow! how did you make the hearts in the sauce? that's so pretty!
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used white chocolate sauce and made circles in the raspberry sauce, then ran a toothpick through them.
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I featured you in my lastest journal! [link] I hope that is ok.
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oh my gosh ! your amazing
i wish i could cook like you!
it looks so good !
i LOVE strawberries
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That is just so beautiful, I don't think I could eat it...ok, I could and I would love every bite!!!! Wow, that is just an amazing talent you have!
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oh geez... its beautiful!! How do you do such things??!! My dream is to work with that kind of art 
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Hello there 
Just letting you know your sweet art was featured here "Sweet Galleries and their Favourites"
Please visit the News Article and support those artists by leaving the comments and 
Please 
Thanks! 
=Docali
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This is just too amazing! How did you get the chocolate to stay like that??? I'm pretty sure that defies the laws of physics...
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drizzled warm chocolate onto acetate sheets, then rolled it around the frozen mousse and chilled the whole thing. when the chocolate was cool, i removed the acetate.
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wow... did you add a bottom?
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To be quite honest I dont remember....but I dont think I did. Oh yes! an important step! after freezing, unmolding, and adding the chocolate lace I PLATED the desserts otherwise they would be nearly impossible to move! so..no. no bottom.
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hmmmm well maybe one day i'll be able to make it...
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Wow so, your art is fantastic AND you can cook and plate like a flippin' genius. 
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