Here we have a stack of white chocolate cream in between dark chocolate tuiles ... As soon as you have all these basic recipes in your head, it's amazing how much you can actually do.
I had batter left over from the last tuiles, I had cream left over from the pomegranate dessert ... All I did here was glaze some cherries in honey, rocher store-bought sorbet (I don't have the means to make my own ... Yet.) and sprinkled some desiccated coconut on the plate. The rocher itself melted under the lights ... I am actually ashamed to post this dessert, in all honesty. Any fellow chef would dismiss this entire dessert based on my rocher ... But this is an honest blog, and I like to share my progress.
The most difficult part of this dish is shaping the tuiles as they need to be cut immediately after baking (you have roughly 20 seconds to do so before it starts cooling too much) and then the stacking ... They snap so easily once cooled.
However, they can be stored for a month if stored in an air-tight container.
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