Moonlight Indulgence

The plating has a dynamic asymmetrical, free-flowing moon shape • The rough crumbled chocolate base looks like soil or earth, while the smooth chocolate domes and cream add contrast. Modern Fine-Dining Aesthetic • This technique is common in Michelin-star restaurants, where desserts are plated in an artistic, deconstructed style rather than traditional structured forms. • The use of various textures (crumbs, pistachios mousse, ice cream) creates an exciting visual and sensory experience. • Chocolate mousse or ganache (glossy domes) • Crumble or sponge (chocolate or coffee-based) • Whipped cream • Vanilla ice cream (smooth and luxurious) • pistachios