Generally angry

kombucha: fermented tea 红茶菌

My group’s centerpiece for the event last night. I made the dragons and a bunch of the treats. 😁

Deconstructed Morning Biscotti and Cappuccino- Silky coffee ice cream, lightly sweetened whipped cream, and hot, frothy steamed milk served on a bed of crisp biscotti crumble.  This is all finished off with deep caramel and rich chocolate sauces.

Hazelnut Raspberry Tower- Crisp hazelnut wafers delicately constructed with layers of strawberries and creme chantilly, served with rich chocolate sauce and a tart strawberry coulis. 

Again, its a little late, but here are some creepy modeling chocolate spiders!

Pumpkin Spice Latte Mousse- Two shots of velvety espresso and pumpkin mousse, layered with cake and nuts, and garnished with caramel and chocolate sauces, a dollop of whipped cream, and elegant dark chocolate run outs. 

Pumpkin Creme Brulee!

White and Dark Chocolate mousse!

The Enchanted Black Forest- An abstract collection of fluffy crushed meringue moss and mushrooms, decadent chocolate cake and pudding, accompanied with deep black cherries and a reduction from their juices.

Blown sugar humming bird and pulled sugar rose!

Blown Sugar Swan!

Chocolate Witch Cauldron Centerpiece inspired by https://www.youtube.com/watch?v=iz8ofh8djfw&feature=youtu.be&list=PLE8_nG5Lq4LXCKe4R7gCze-yPpmKfqUe3 but made from chocolate with a few of my own additions!

Mozambique’s Bolo Polana- Rich Cashew and Potato cake accompanied by port wine soaked pineapples and papaya ice cream. Garnished with candied cashews, a dried pineapple chip in creme chantilly, and a tart wine reduction.

My chocolate and sugar work pirate ship!

Blown sugar humming bird and pulled sugar rose!

A produce stand in Potsfield with Wirt! The stand is made from chocolate and the produce and Wirt are made from marzipan!