Playing with plating.

Here are some various shots of my chocolate-banana dessert. 

Chocolate

roasted banana / shiso / green tea

I have been working on this dish for quite some time now and you can see how a dish evolves over time. The inspiration behind this dish is the fried banana dessert with green tea ice cream and chocolate sauce that we have seen on various "sushi" restaurant menus. No matter what it somehow always ends up on our table when we order sushi. Chocolate and banana is an obvious pairing. And the herbal and earthy matcha green tea compliment the dark Valhrona 69% Otucan chocolate very well while the herbal/ anise qualities of the shiso bring complexity to the dish. The roasting of the banana makes them sweet like that of a super ripe banana but it gives them a faint anise/ acidic flavor. I like to highlight the "green" components of the dish and make the dish appear very natural, with components that replicate; rocks, branches, moss, leaves etc. It is also surprising for any diner to receive a dessert that has so many green components yet is a very rich chocolate dessert. This desserts starts off with a roasted banana cremeux and it is served with chocolate mousse "rocks", matcha green tea-chcolate cake, a shiso puree, micro shiso, fried banana tuiles brushed with otucan chocolate, chocolate vines, and an aerated green tea ice cream.