Plating up. 10 mins before my time was up!
Loving the adrenaline. “Focus focus focus” was all I was thinking about.

Final touches… VOILA!

And of course giving the speech.
The dessert was different textures of water and chocolate with an Asian touch.
As I had to use an Asian flavor, I chose a jasmine rice lemongrass sherbet with touches of Kalamansi.

The title is Goddess Dewi resplendent in Macae 62%.
With every bite of the sherbet, it makes you crave for more of the chocolate with salty caramel.
A Touch of kalamansi was present to elevate the dessert with its slight acidity.

I honestly knew that the french (valrhona) would not see the dessert as i see it as the platting was not at all classical. However, i decided to stay true to our style of desserts. (having many components in one plate, but of course with everyone playing a part in it.

1st: FRANCE. Marike’s dessert.
having met Marike on the first day i knew that she was someone to look out for in the future as she is so talented and creative.
It was very deserving with the marriage of chocolate and quince with nuts from her country she is representing.

It was beautiful.

2am: dessertbar will be closed from the 27^th – 31^st of January.
The moment my team has been waiting for is finally coming in a few days!

We will be participating in the Madrid Fusion this year. Taking part in the Valrhona C3 competition on the 3^rd day.

We will be updating you on the Madrid Fusion while we are there!

http://www.madridfusion.net/ultimasnoticias_detalle.php?id=0000000119

Thereafter, Chef Karyn and I will be heading to Paris where we will be hosting 3 dinners at the Ambassador’s house with a guest list of renown pastry chefs such as Pierre Herme.

It all sounds too exciting but believe me the pressure is immense that we do not want to think about it but perform our best and be inspired while we are there. Im just really happy going back to Paris and

I will be updating you on the menu for the Paris dinners while we are there!