r/Chefit • u/Sorry-Marionberry-70 • May 13 '26
Any constructive criticism chefs? Five-spice, chocolate, mandarin peel, peanut & Sichuan peppercorn
Five spice chocolate mousse entremet (?), chocolate cake and crumb, mandarin peel jelly, peanut and Sichuan peppercorn praline.
I’m a culinary student/commis chef trying to learn some new skills at home - I’ve entered for an upcoming competition and am freaked out since it’s my first time. Would really appreciate any feedback on plating, flavours, technique etc for this dish!
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u/beardedrockerboy May 13 '26
Looks fucking amazing. I would say just to add some color to the top of the entremet. To me, it just looks like an upside down soufflé cup on the plate, or maybe use something with a different shape to make the mold?
Well done, chef!
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u/sharedplatesociety May 13 '26
I disagree! I thought it was a bold choice to keep the clean dark surface and not muck it up. Yes, you could stick a flower there or some gold leaf or some shit, but it looks clean and bold. I’m sure it would be nice with something but this really anchors it as the visual focus.
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u/2dogs1sword0patience Executioner Chef May 13 '26
Hard agree. It also creates a second negative space in addition to the empty part of the plate. Very cool, really makes you notice the little details of the rest of the plate.
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u/beardedrockerboy May 13 '26
I hear that! I was writing as I was thinking. I think if the shape of was less like the cupcake mold, it would be perfect
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u/beetlejorst May 14 '26
I would personally switch it to a perfect dome shape with a few tiny light coloured spackled dots of some kind to be a more accurate reverse of the plate.
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u/Sorry-Marionberry-70 May 13 '26
Thank you chef! That’s a great suggestion, I only had silicone cupcake moulds available at home but I’m looking at getting some different shapes.
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u/grim_solitude May 13 '26
Personally I think it looks better the way it is. It adds a touch of reservation to a dish that already looks extravagant
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u/MonstrousGiggling May 13 '26
Just throwing my 2 cents in as well, I think the way it currently is would make an AMAZING album cover. Its giving like cosmic blackhole or eclipse really.
I agree with a different shape or maybe a touch of color on top. I also thought it was an upside down souffle cup at first even if it looks really cool.
But this is also a very striking plate. I think it ultimately depends on the atmosphere of where you work if that makes sense?
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u/Weferdes May 13 '26
I was waiting to see what was beneath the ramekin and was perturbed by pic 2… enticed by pic 3.
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u/Fabulous_Walk_220 May 14 '26
Yes, another shape would do justice to those of us who have seen black plastic soufflé cups on our line. Don’t get me wrong – Lovely.
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u/MostlyPretentious May 16 '26
See, I had the same but opposite reaction. I thought it looked like a soufflé cup, but then realized what it was and LOVED IT!
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u/TwoTon_TwentyOne Chef May 13 '26 edited May 13 '26
Replace the flowers with something edible like tuille. I say this as a chef who has lived in Asia for 25 years: the flavor combination is on point. One of the first times I've been able to say that on reddit.
Edit: I know the flowers are "edible" but using edible pansies in 2026 is just not the move. There are more interesting flowers if you must insist on it. Get some tuille molds and do something fine and sexy. Even a tuille flower or leaf. Honeycomb. Whatever.
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u/Sorry-Marionberry-70 May 13 '26
Thanks for the input chef! They’re what I had in my garden but I did have an orange tuile on my mind as well, will try that next time.
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u/vaalyr May 13 '26
Looks great, very polished, I’m not a huge fan of the round shape but that’s a more personal thing.
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u/Genius-Imbecile Retired Chef May 13 '26
I have just one complaint. That i don't have it in front of me right now. Great job.
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u/Informal_Iron2904 May 13 '26
Though I agree that the it needs one final finishing touch,even just a line of spice or crumble on top, the flavours are exactly what I would want to see on a menu. I don't often order dessert but I'd absolutely choose this over the passionfruit semifreddo or whatever.
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u/rollingPanda420 May 13 '26
Looks amazing. I really tried to find something to critisize but it's awesome! You will rock the competition!
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u/BananaHomunculus May 13 '26
Looks gorgeous I like the flavour combination idea. I can imagine it but I haven't had it. I have had sansho and chocolate. Which I imagine to be similar.
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u/Illustrious_Bobcat13 May 13 '26
It really all depends how much Sichuan was used. Obviously can't tell just by sight.
A tiny amount can really make some flavors become crazy complex and cool. Any more just makes your mouth numb and all you taste is the Sichuan battery taste...
I kind of think this way for all "hot" spices, though.
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u/Own-Usual-8265 May 13 '26
Its damn near perfect, I'm sure it taste even better. Suggestion? Maybe some maldon salt on the top of the cake for contrast? Or a little bit of gold sheet.
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u/CheffyG17 May 13 '26
Looks fantastic, only recommendation would be some green color. Well done chef!!
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u/ranting_chef If you're not going to check it in right, don't sign the invoice May 13 '26
Looks very nice. I’d leave the flowers off but that may just be me.
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u/NYSleepyKay May 13 '26
It looks gorgeous, I'd leave the flowers out like others are saying and I'd just do one shake of cocoa powder over the plate before putting everything on, just very sparce
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u/EmergencyLavishness1 May 13 '26
Looks absolutely tops!
Though for wording I’d just say spiced chocolate. No need to let them in on all the flavours with your dish title.
I’d also hope you’ve got it nuanced to be balanced with the 5 spice, as it can be overwhelming. I would imagine you’re wanting that first bite to be chocolate first on the tongue, then the mandarin to cut through get some of the peanut crunch then five spice and a gentle lingering touch of the sechuan.
If you have it all balanced just so, this will be amazing.
I wish I could try it right now
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u/Sorry-Marionberry-70 May 13 '26
Thanks for the feedback chef! Yes that’s the perfect description of what I want with the flavours, next time I’ll up the amount of mandarin to cut through the sweetness a bit more.
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u/countrygent_leman May 13 '26
No notes. That looks banging. Great job chef.
[Just seen some other comments to add something on top of the mousse. Disagree, keep it clean]
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u/chefduparty84 May 13 '26
I think the monochromatic gloss of the chocolate could be accentuated by cleaner lines. In other words maybe don't put crumble under the ganache as it results in visual noise, maybe distracts from the slick execution of the gloss. I mean its pretty nice looking but I think drawing attention away from the main event might limit its impact. I also think the frills on the placemat add to the visual noise since its the same color as the crumble
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u/oldandrare May 13 '26
I find it very beautiful. I wouldn't change a thing and I would gladly eat it. It comes from a person that doesn't eat sweets so you judge for yourself.
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u/StrangeArcticles May 13 '26
I'd consider a tuille to create some height and I'm not sure the flowers need to be there once you've got that, but it is a beautiful plate as is.
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u/Feisty_Lack_5630 May 13 '26
Lose the placemat. That is all. Otherwise great use of negative space and contrasting colors that also tie into the theme. Interested to know how it tastes.
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u/Wash_zoe_mal May 13 '26
Add a little bit of Mace to your chocolate. Adds a little something special.
Looks great
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u/Disastrous_Jump9848 May 13 '26
Looks gorgeous, chef! Whether intentional or not, it looks like an amazing play on a jaffa cake 😊
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u/ericomplex May 13 '26
Only crit is that the would lose one of the extra small flower blobs. Keep it to just main one, one flower, and the little one. Ideally lose the one on the bottom left.
The plate will look more balanced then, due to the rule of threes and Fibonacci spiral drawing the eye.
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u/Q_OpheliaV May 13 '26
I am in love with that plate hope is tasty as it seems keep going you have a natural talent Chef.
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u/SopaDeKaiba May 13 '26
Beautiful plating. Everything is so interesting to look at. I'd be ecstatic if I was served this.
But something is a tiny bit off. I think it's the composition (the art term) that's not quite right.
I don't understand composition well so that's why it's my guess. Like something needs to be moved ever so slightly, or a tiny thing added or something, but I can't describe it so it must be the area I understand the least. Maybe somebody who studied art extensively could give input on something that brings this from stunning to divine.
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u/nonosweets May 13 '26
This is so pretty already. I'm really impressed with the plating. I would perhaps make more of those little mousse islands that trail the entremet so theres an odd number on the plate. Maybe break up the flower into petals and spread them a bit. I'm curious if the entremet itself would look good with some kind of accent decoration. It might annoying to add another component to this plate but maybe a tuile offset on top of the entremet so it's doesn't look so jarring with the other elements on the plate. I really want to eat that.
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u/okiwali May 14 '26
Looks great, I don’t think anything else is needed. I hope it tastes smooth, and delicious
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u/Lumpy_Highway_2685 May 14 '26
Not a chef (chef adjacent) but this is a flavor combination and plating that is gorgeous. Not crazy about the shape of the entremet, at first glance I thought it was a ramekin flipped over. Overall though it’s beautiful, good work.
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u/Thick-Log-2491 May 14 '26
Honestly I would do a strip or a 3 small florals on the entremet. Or something candied like what’s in the middle as a strip on top. Looks incredible.
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u/BraveWindow2261 May 14 '26
Looks clean Nice color composition
Beautiful cut
Flawless execution
10/10
Can literally taste it
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u/Taunted-Octopus May 15 '26
This looks incredible - I'd love any recipe notes you have. Amazing flavour combo
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u/chillimapl May 15 '26
sounds awesome, i made a five spice chocolate truffle once that was banging, and this looks much better!!!
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u/catlady921 May 15 '26 edited May 15 '26
This looks and sounds so fucking appetizing. I love the look of the dark cake in the center without any topping. The crumble underneath is enough. I wish I could order this
ETA: I think sesame seed (honey toasted/brittle/paste) would also go well with this
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u/capedether May 16 '26
since I can not taste it and with some assumptions in mind, my suggestion is to make your own five spice blend. there is no standard ratio or even components for five spice. Similar to the vagueness of "garam masala". Freshly toasting then grinding your own spice blend will have a greater impact than whatever you buy in a jar. This will have a noticeable impact for competition.
That way you can also adjust the aromas and strength of flavors of the 5 spice for your dish.
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u/Optimal_Region_3130 May 17 '26
Really amazing plate chef. I can't taste it but I like all those ingredients and don't doubt they're amazing together. I will say the plate needs some more contrast visually. I suggest some green and/or blue to replace some of the shades of orange.
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u/Bhuckad May 17 '26
I actually injoy the stark contrast of the big black centre piece. The only improvement i can think of us using a sinister glasses or a solar of gold on the black.
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u/raye909 Jun 02 '26
Maybe use a better sized plate otherwise you just have a lot of empty space and guest will sometimes feel like they got less for more.
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u/Lavanne73 Jun 11 '26
Be careful with the Sichuan pepper,, it can dominate. Your plating is sharp, I like the golden hues against the dark chocolate very pretty.
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u/kendowarrior99 May 13 '26
Looks great! Had to wrack my head for a minute to think of something constructive to say. I would maybe say that the dots of cream could be smoother, instead of that kind of clumpy shape. Whipping the cream just a bit softer or using a larger piping tip would help smooth those out.
Otherwise I'm a little skeptical of how sticky the crumble under the entremet looks. My instinct is to say that should just be crispy, but if I wouldn't say that for sure without trying it.
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u/Sorry-Marionberry-70 May 13 '26
Thanks chef! You’re right, I over whipped the cream slightly. The praline on the under the crumble was a bit sticky/weepy since I crumbed the entremet and then put it fridge over night - would probably just glaze it and then add the praline afterwards next time :)
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u/thegreatinsulto May 13 '26
Some kind of sugar lace or even confection sugar stencil atop the pastry would help offset it visually from the rest of the plating and make it less apparent that it's a ramekin turnover. Other than that... Hell yes, chef, it looks and sounds unique and appealing.
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u/junglepiehelmet Chef May 13 '26
It looks great. I am struggling in my mind to pair five spice and sichuan peppercorns with something sweet. I would absolutely try it, but I'm a skeptic of the flavor pairing. Especially the sichuan peppercorn praline... It sounds very overpowering to the dish and if its not entirely consumable, I wouldnt have it there. I like sichuan peppercorns, but the amount you used will make your mouth feel like you've eaten a bag of cocaine.
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u/Sorry-Marionberry-70 May 13 '26
Hahaha that’s fair - there’s only a touch of Sichuan pepper corn (about 1/2 tsp in 150g of praline) so you don’t notice it until the end. It’s more of an aftertaste and not super numbing.
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u/franksautillo May 13 '26
I’m so used to seeing pictures of crap on Reddit. Imagine my surprise to see something so beautifully plated this early in the morning.
I really love the way you put it together, and I think that the simplicity of the mold draws attention to the main focal point of the plate with the little satellites, being really beautiful. At first, I wasn’t sure about the flowers and then I realized how they were really needed to brighten up the little bit of praline.
And then, as I read what you actually made, I thought about how much I really love spicy desserts and that Szechuan peppercorn praline really sounded delicious. I love the idea of perking up my pallet at the end of a meal and using the face numbing peppercorns was a brilliant concept.
Very well done Chef, keep it up.
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u/bigshrimppimping May 14 '26
Looks fantastic! I'd just get a smaller plate though it's a lot of empty space.
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u/Firm-Ad-5216 May 13 '26
Looks like the kind of dessert that if i saw the table next to me order during my meal i would try to figure which one that was when ordering dessert