just one fix

i really like when people order the tasting menu.  not only because the diner trusts enough of the chef to just cook for them, and not just because it allows the kitchen to show off a little by sending a lot of food out,
mostly i like the tasting menu format because within the many courses, the portion sizes are reduced and the dishes become minimized.
there is no longer the need to make a substantial portion.  most times i feel that a dish is lost or muddled because the chef needs to "supersize" the dish in order to make the diner's experience worth the money.
a few components, various textures, three bites at the most, only what is necessary

rhubarb sherbet, coconut water tapioca, powdered white chocolate, aromatic herbs

hey!

i don't know if someone at Valrhona is working on this or not but maybe they should jump to it.

or maybe it is the job of the cook to produce this themselves.  i am sure by now that most pastry chefs know about it.  at this point i just make about half a bag of Ivoire just to have on hand so when i feel like using it, it is there.

going to combine it with popcorn and strawberries