Would you eat

[OrionBalls]

An orange infused dark chocolate brownie, raspberry coulis, with locally sourced vanilla ice cream and Terrys' Chocolate Orange garnish? Or is that ostentatious?

 

[Super Shiro]

I don't trust "dark chocolate" that comes from the Q&A board.

 

[OrionBalls]

I don't trust "dark chocolate" that comes from the Q&A board.

It's a legitimate question. I've been out of food service for awhile, but I have a plated catering event coming up, and I don't pastry, so I don't know the trends.

 

[Dialtone]

I will eat all free food regardless.

 

[equinsu_ocha]

It's a legitimate question. I've been out of food service for awhile, but I have a plated catering event coming up, and I don't pastry, so I don't know the trends.

I don't know the trends either, but everything you described in that desert for the current season sounds fucking amazing. I'd eat it like a Slaton sister turned loose in a Little Debbie factory.

 

[generic sauce]

I don't know if kiwis are the right people to ask about fine dining but yeah sounds like a good brownie

 

[rel=alternate]

It's a legitimate question. I've been out of food service for awhile, but I have a plated catering event coming up, and I don't pastry, so I don't know the trends.

I absolutely would eat it. It's all classic pairings.

I am not sure about the coulis though, it might be a bit overpowering vs the orange.

 

[Soup Sammiches]

Not only would I eat it, I'd challenge you to a duel so I can have yours!

 

[SandyCat]

Who's Terry? Is he cute?

 

[generic sauce]

Who's Terry? Is he cute?

I will fucking beat you like a terrys chocolate orange

 

[Day Walker]

That sounds amazing. I love dark chocolate and fruit especially raspberry and orange.

 

[Nonconsentual Pronouns]

Dark chocolate and orange/lemon isn't a trend and you don't need to bee keeping up to know that. I can appreciate the inclusion of a piece of Terry's, but try to apply it on a higher level than the Reddit/Hollywood equivalent of "hey, I understood that reference". Absolutely include one unadulterated piece to pay visual tribute, but make sure you grate some of another piece as a dusting (fine cold grate) and/or or curls (veg peeler on a warm piece) to have some visual class and practicality. IMO, the best way to apply this would be to make visual and flavor contrast directly on top of the vanilla ice cream. Never underestimate the visual, textural and flavorful appeal of grated/peeled dark chocolate.

Please be mindful about the application of raspberry in conjunction of the brownie and the ice cream. You could make the dark brownie go from an 6 to a 9 on deep, velvety richness that has the diner appreciating the ice cream even more as a palate cleanser. You could apply it directly to the ice cream to give it a screaming pop of refreshing, acidic contrast from the brownie. You could also use it to bridge the gap and harmonize the entire dish, but be awar that every bite would be the same; a good thing if that briged combination is the absolute ideal. Please test each variation before making a decision if you don't have a specific vision of the flavor profile already. Or just do whatever if it's not that serious, because all of these will work.

 

[dvnc]

raspberry coulis, with locally sourced vanilla ice cream and Terrys' Chocolate Orange garnish?

this

 

[keytar]

I would eat the entire thing in 2 minutes and feel incredibly sick afterwards yet regret nothing

 

[Mariposa2.0 LTE]

An orange infused dark chocolate brownie, raspberry coulis, with locally sourced vanilla ice cream and Terrys' Chocolate Orange garnish? Or is that ostentatious

It's more pretentious than ostentatious. Just give me some chocolate ice cream and gourmet cookirs and sit the fuck down. I was raised in a very wealthy home and even I think this sounds gay. It reminds me of Marcelle from Top Chef going on and on about cooking with foam. Poor people will blow their paychecks on expensive crap like this yrt wonder how the wealthy remain wealthy eaty simple yet high quality food.

 

[Rozzy]

Who's Terry? Is he cute?

He's @Bargain Bin Laden.

 

[Bargain Bin Laden]

No

 

[OrionBalls]

Dark chocolate and orange/lemon isn't a trend and you don't need to bee keeping up to know that. I can appreciate the inclusion of a piece of Terry's, but try to apply it on a higher level than the Reddit/Hollywood equivalent of "hey, I understood that reference".

The plan was to use a small amount of orange oil in the brownie, and the piece of chocolate orange as garnish in the ice cream. Coulis is either for the plate or just a bit on the brownie, itself. Still not sure of plating.

It's more pretentious than ostentatious. Just give me some chocolate ice cream and gourmet cookirs and sit the fuck down. I was raised in a very wealthy home and even I think this sounds gay. It reminds me of Marcelle from Top Chef going on and on about cooking with foam. Poor people will blow their paychecks on expensive crap like this yrt wonder how the wealthy remain wealthy eaty simple yet high quality food.

The rest of the menu is inherited from a very recently deceased woman and can't be changed, so it's Swiss Steak (brown sauce, not red) and Stuffed Chicken Breast. The only thing where I get to have the slightest amount of fun is dessert. I don't make money from cooking, this is a favor. And I certainly don't bake. Also, fuck that guy. Didn't he make wine noodles and get his own show cancelled right after the drones failed to drop dinner plates off during his mains sponsor dinner?

 

[Pierre D'Olnique]

I feel like I'm the only person in the world who despises chocolate with any kind of fruit. It just doesn't fucking mix. Even worse if it's fruit-flavored jelly.

 

[Nonconsentual Pronouns]

The rest of the menu is inherited from a very recently deceased woman and can't be changed, so it's Swiss Steak (brown sauce, not red) and Stuffed Chicken Breast. The only thing where I get to have the slightest amount of fun is dessert.

If dessert is being preceded by something as rich as steak with a brown sauce, I must recommend putting the raspberry element on/in the ice cream. When the main course is deep and rich like that, the contrasting light/acidic elements of the dessert will follow it up that much more effectively without compromising or needing to eliminate the dessert's own rich flavors. Dark chocolate after beef is wonderful, but it does need to be balanced out, and I'm glad to hear that you're using vanilla ice cream and a bold fruit to do that rather than relying on whipped cream (too rich) or a glass of milk (not incorporated into the dish).

My complements and condolences for the recently deceased; she has good taste in protein mains. Not enough people go to the effort to stuff their chicken or make gravy for their steaks when steak sauce is one cap twist away.

Advice to anyone reading: Stuffing a flattened or butterflied chicken breast is an excellent way to easily make sure it's cooked through without drying it out. Both butter and bacon fat are wonderful fat/moisture sources for accomplishing this, and they both play nice with a very wide array of herbs and spices.