8components separately and then together to evaluate and make sure theywork together.Plan for pleasing combinations of texture and temperature. If the mainitem is soft, such as a mousse or ice cream, add a crisp or crunchy componentsuch as small cookies or caramelized nuts for a texture contrast. Temperaturecontrasts are also pleasing, such as a scoop of ice cream with a warm fruittart.Visually, a variety of colors and shapes can be attractive, but be carefulnot to include too much or the result will come across as a jumble. The plateneeds to be visually appealing. Through the balanced use of color and shape,you can present a dessert simply and elegantly. Let the food speak for itself.Brown is a good color, and a well-prepared dessert with a few shades of browncan look very appealing. A traditional tarte tatin, for example, needs little orno garnish to make it look appealing if the apples have been caramelizedproperly.All of these elements together create a palette from which an infinitenumber of combinations affect you differently whenever you put food on yourtable. Chefs and, now more than ever, pastry chefs are always trying to pushthe senses to the limits in never-before-thought-of ways, but the underlyingprinciples that make food taste good are unchanged. Here is a short summary:• Variety and diversity in textures and the elements of taste make forinteresting food; avoid monotony.• Contrast is as important as harmony, but avoid extremes andimbalance.• Food that comes from the same place (time/season or location)usually works together.• Fresh and ripe rules every time.
