Pastry Chef Sarah Kosikowski from Chicago, IL. Recipe: Choco Noix de Coco
Rhubarb & raspberry (raspberry mousse, popcorneis, rhubarb ragout, black sesame seeds)
Thierry Marx à Cordeillan Bages
Plated Desserts at the Canadian Intercollegiate Chocolate Competition, sponsored by Cacao Barry Callebaut
Rhubarb Strawberry Semifreddo, Mascarpone Mousse, Raspberry Glass, Starwberry Foam, Rhubarb Coulis, Shortbread Crumbs, Strawberry by Pastry Chef Antonio Bachour,
Deconstructed Tiramisu with mascarpone mousse, espresso gelee, chocolate crocante, and espresso marsala soaked sponge - Food Plating
White Chocolate Mousse Plated Dessert -You had me at chocolate! And the best kind of chocolate, white!! (*´˘`*)♡ yum!
Postres - Dessert - caramel and pear mousse cake