The presentation of desserts is key to their success
It’s an indisputable truth that when you go out to eat you leave room for dessert. So it’s a good idea to know how to present them as well as possible to seduce not only the diners’ palate but also their eyes.
In this world there are two kinds of people: those who order dessert and those who don’t order dessert, but who don’t hesitate to try a corner when it reaches the table. The latter are, in part, the shrewdest, since they only decide to pick up a spoon when they see the dessert with their own eyes. Something that, withoutdoubt, says a lot about the importance of presenting desserts to diners.
If you have a hospitality business in which you, of course, offer this type of food, you must know the fundamental principles that make desserts an object of desire for diners. And after a good meal, desserts are the perfect dishes to finish off an optimal culinary experience. At this point, no one can afford to disappoint.
What can you serve in your establishment? There are plenty of options, especially now that frozen doughs have become the perfect option to preserve products with their properties intact. Yes, that’s right: the puff pastry sheet, for example, makes it easy and cost-effective to have a delicious dessert. And, if you’re a chocolate lover and want to offer your customers the best dessert in this category, don’t think twice: the coulant is for you.
The coulant, a French dessert that enjoys great popularity, consists of an appetising chocolate sponge whose surprise is inside, since its heart is also made of chocolate, which in this case is melted. All this gives its dough a moist texturre and a powerful, delicious flavour. Besides being extremely tasty, it couldn’t be more convenient to prepare: just pop it in the microwave at full blast for a few seconds, without defrosting it, and ready! The fact is that almost no one can resist the coulant when it’s on the dessert menu. There must be something behind it.
The coulant’s presentation is also simple, since it can be accompanied by a scoop of ice cream, hot chocolate or any type of fruit. As for the type of plate on which to serve it, it’s best if it’s round and small, so that the dessert is the main feature of the surface is occupies. Originality as regards the crockery also tends to be prized, so don’t hesitate to take a risk and make your dish look interesting and delicious.
Cakes are another kind of mouthwatering sweet food
Coulants are a safe bet, it’s true; but tarts and sheet cakes also captivate customers in restaurants. Tiramisu sheet, Black Forest gateaux, San Marcos sheet cake, blueberry cheesecake…there are many to choose from. What’s more, because they’re pre-cut into 30 portions, they’re perfect as a dessert on a daily set menu to finish off the meal. They can be accompanied by a rich syrup on the plate to lend it a touch of personality.
And finally, exquisite Brownies, which can be offered in both a restaurant and a cafeteria, where for breakfasts and afternoon snacks they’re a sure winner. In the case of both sheet cakes and tarts, elongated plates are usually a good option, since they’ll allow you to decorate it at one end or the other with nuts or some other ingredient to complement the dessert.
Cheesecake, carrot cake, red velvet cake, and double bonbon cake are only some of the possible options. Desserts, all those mentioned, that remind us that though people often resist ordering it, the sweet touch is the great success story when it comes to rounding off a good culinary experience.
