After sampling someone elses tiramisu torte last year I quickly followed their lead and started placing a thin disk of fieutine (which of course I can't spell) mixed with praline paste and semi sweet chocolate under my torte. It's a really nice addition. It worked fine under my torte and so I wanted to finish the top with shards of it too. But I wasen't prepared for how hard it was to cut (using a hot knive) it wasen't so easy. If you doing anything along these lines how are you handling your chocolate fieutine garnishes? Can you get any detailed shapes out of it? Are you attempting to mold with it at all? Or use it in candies? I also use fieutine to finish the sides of carrot cakes since cream cheese frosting doesn't hide my layers. Instead of using chopped nuts which quickly went bad in my high humidity cooler. I also use croquant as garnish, but until now it's always been on the exterior of my items. TBH mentioned he liked the (was it carmelized?) rice crispy addition in a dessert Herme just published in his new Chocolate book. Slowly were seeing more examples and uses of 'crunch' decorator items being used in desserts. I find it rather interesting, do you? Last year I made a dessert from Marcel Desaulniers chocolate cake book that had whole oatmeal mixed with chocolate as a layer in a torte. It was horrible! In retrospect I feel pretty stupid for even trying it. So I was wondering if any of you are doing anything new along these lines? If so, what, how and in which items...just to share and spark creative uses you might not think of on your own? All responses are welcome.