Welcome to my Oscars’ Countdown! The past few years, I’ve done a tasting menu the night of the Oscars where I make as many installations as there are Best Picture Nominees. It all started as an idea in 2019, the morning of the Oscars, when I was nursing a hangover at a diner. I hastily scrambled during the day to buy all of the ingredients and make 8 different things that night, without ever watching one of the movies. Since 2020, I’ve made it my task to watch each nominee before coming up with a respective culinary offering. This year, though, I’m trying something a little different. Instead of posting everything the night of the big show, I’m going to lead up with daily posts, as well as two final posts on Sunday.
This is it, dessert and champagne time! Life gets busy…and I waited too damn long and was preparing this dessert before and in-the-midst of the show. I made some tasty truffles earlier today and we all sampled them. I then made some tiny trufflettes from the batch because they were to be part of music notes. Let’s rewind a bit. Tár is about a composer who has a proclivity for getting involved with her young orchestra members. There is some beautiful music and scenery with some pops of red. There is also a scene where Tár brings the object of her affection to her apartment. The pupil notes a single note change. I decided this note must be red! It's the b-flat (middle note, for those struggling).
So, I made a red candy coating. Melted more chocolate and started piping out sheet music and staff notes and some treble clefs. These notes are the notes (including the flat notation) from the movie. Sometimes I get ideas and they won’t relent until I make them. Such is the case with this installation. I attempted to plate the chilled chocolate and it started melting instantaneously. So, I popped everything into the freezer in hopes it would hold for a photo…and it did! I am incredibly happy with the outcome and can’t believe I pulled this off! Ah, the magic of Hollywood!
Sweet Symphony
Because I want to enjoy myself, and the Oscars, here’s a super-simple breakdown of the recipe.
Make these truffles from Alex Guanechelli, just don’t coat them in anything. Fro tiny notes, roll about 1/16 or 1/32 of a teaspoon in your hands.
Halve this candy coating recipe. It’ll be at temp much quicker than stated. Once you have coated a few truffles, place them in the freezer.
Melt chocolate and some butter in a double-broiler. Pour into a piping bag and let cool for a few minutes.
Squeeze out staff music and treble clefs and single lines to combine with some trufflettes.
Chill in the refrigerator for 30 minutes. Then place in the freezer for 30 minutes.
Plate and assemble quickly!
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