Sesame mousse with hojicha ganache and Lychee caviar

Sesame mousse with hojicha ganache and Lychee caviar

Today marked the beginning of the plated dessert module, which proved to be a challenging lesson unlike any I’ve experienced before. I spent over five hours in the kitchen, during which I learned a wealth of new techniques. One of the key skills I practiced was the table method for tempering chocolate. For our plated dessert, we used sesame mousse as the base and crafted chocolate branches, resulting in a complex dessert with nine components. It was an exhausting but enriching day!