Salted caramel and chocolate, one of the best classic combination ever made. With the right amount and right texture, it can even send people to heaven with one bite.
This time I have just made some minor tweaks to recipes I already have, putting together this classic combo but presented in a manner that I believe would be a feast on the eye as well as on the palate.
The presentation is inspired by one of the MOF chefs I look up to, Guillaume Mabilleau. His style is slick and clean, which demonstrate elegance while keeping it simple and minimalistic.
As chef Laurent Gras mentioned in The Mind Of A Chef, "as the older you get.. the simpler you present your food because you get confidence. With confidence, then you can do something very simple. When you're confident, then you can generate a product which is exceptional and doesn't need anything else."