Chocolate Marquis plating

For this plating I took inspiration from the culinary olympics in Germany and attempted to create one of their dessert platings. My piping could have been thinner but in the rush to plate I ended up with a thicker line. The dessert is a chocolate mousse with shock temper chocolate around the sides topped with a chocolate triangle tuile. The side dessert is a chocolate/hazelnut feuilletine base. Topped with milk chocoate mousse and a chocolate butterfly on top.

Done