Botanical Bloom

When I plated this dessert, my goal was to create something that would instantly bring a smile to anyone’s face—literally. The idea of a smiley face came naturally as I played with the elements on the plate. I wanted the design to feel fun and inviting, not just visually appealing but also engaging on an emotional level. I started by piping the chocolate sauce in a curved, freehand motion to form the mouth. I made sure it wasn’t too thick or too thin, so it would hold its shape while still looking smooth. To add contrast, I dotted small circles of white chocolate around it, giving it an extra artistic touch. For the main elements, I carefully placed a scoop of creamy white ice cream and a pink mousse, ensuring they acted as the “eyes” while also adding variety in texture. I didn’t want everything to feel too flat, so I added crumbles, chocolate mousse, and fresh fruits like strawberries, blueberries, and grapes to bring in some natural colors and crunch. To balance the composition, I used fresh rosemary and mint leaves—not just as garnishes but as a way to introduce an earthy, aromatic element. I love how their green pops against the neutral plate. Overall, this plating is a mix of playfulness and elegance. I wanted it to look organic yet intentional, where each element has its place but still feels effortless. More than just a dessert, this plate tells a story—it’s about happiness, creativity, and the joy of food.I’m