Plating a Dessert, Step by Step

By Anthony Todd in Food on Dec 4, 2009 5:00PM

Here is the finished product. Click through to see Roberts\'s step-by-step process in plating the dessert.

The dessert starts with a base of chocolate crunch - almost like a Nestle\'s crunch bar.

On top is stacked a section of chocolate layer cake.

The nut garnish is spooned on in a perfect line.

Dark fudge sauce is added from a squeeze bottle.

Candied pecans are placed on top of the cake and around the sides.

The first of two scoops, this one of whipped cream, is added to the plate.

The Cocoa Loco Stout is layered on top of a small mound of crushed nuts.

A spun sugar garnish is anchored in the whipped cream.

Nom nom nom.

Whenever we order a dessert from a talented pastry chef, we marvel at the complexity and beauty of the final product. Ingredient after ingredient, brushed and balanced and sauced just exactly right, over and over again. How do they do it??

A few weeks ago, we had the opportunity to watch Toni Roberts, the pastry chef at C-House, working some of her magic. Next week, we'll post lots more pictures, as well as a recipe for one of her popular candies. For now, watch her create a dessert, step-by-step. The dessert is the popular Chocolate Pecan Cake, with "Cocoa Loco Stout" ice cream and fudge sauce. If you can look at these without getting a chocolate craving, you must have a heart of steel.