CAUS Final Presentation
For my third and final presentation in the lobby of the College of Architecture and Urban Studies, I displayed photographs of my previous work with caramel. I also showed photos of the three desserts I designed for the New Year's Eve party. Then on the demonstration table in front of me I served samples of the chocolate pieces and the three dipping sauces.
I asked guests to choose their preferred chocolate piece and then which of the sauces they wanted to taste—raspberry, caramel, or honey.
The feedback I received was positive concerning the chocolate flavors. Lots of people loved the combination of the dark chocolate with the raspberry, and milk chocolate with the caramel was another big hit. After talking with some graduate students I came up with the idea that it might be nice if some of the chocolate pieces would have things inside of them, like sauces, nuts, or maybe even crispy wafers.
I think the next time I work on this dessert, I'll test different methods of filling the chocolate or making it hollow. Perhaps I could work out a way to control the thickness in certain places and create section cuts of the chocolate that would present you with a different taste in each bite.
There are many more possibilities...