2 hours ago, Jim D. said:Yes, after all the colors of the past couple of months, something simpler comes across as elegant. That's why when I use my triangle mold that is so popular (for reasons that mostly escape me), I often leave it completely plain. For the eGullet chocolate workshop last year, I brushed the sides of it with gold dust in vodka--never realizing that the gold comes off on the eater's hand.
Good idea about the dry ice. Kerry used some sort of medical spray that quick-freezes things.
Not medical actually - it was canned Freeze Spray that Chef Rubber used to sell. I was wrong - they still have it here.
