Ever since working at a restaurant, I’ve learned the importance of how to properly plate a dessert. Think about it, food must be visually appealing before someone’s going to put it in their mouth, especially dessert which is the treat that is savored at the end of a meal. So it needs to look good. A properly plated dessert must have at least 3 components: the dessert, a sauce, a complementary textural element and a garnish.
In this tutorial, I will demonstrate how to plate a dessert using a chocolate cheesecake torte that I recently made for Valentine’s Day (Yes, the Boo loved it very much). Because my torte is rich and creamy, I’ve chosen to go with some crunch for my complementary textural element. If my dessert were crunchy, then I’d go with a softer complementary textural element such as ice cream. Get it? The key is balance and a play on textures.
Here are the different components of my dessert:
-The Dessert: Chocolate Cheesecake Torte
-Sauce: Salted Pear Caramel Sauce
-Complementary textural element: Crushed Pistachios
-Garnish: Whipped Cream