70 mL sweet whip cream
Boil the cream on bain marie, (bowl in a pan of water on the stove) add the chocolate and mix until the dough is smooth. Stabilize the spoons so that they’re straight, pour into the spoons, and decorate. Insert cooling to stabilize, arrange and serve to guests.
For the adult version, you can add a little alcohol such as brandy or liqueur after getting a stable cream of cocoa and chocolate and decorate with a sieve. The resulting taste will be more bitter thanks to the alcohol and cocoa…In one word - amazing!
Photographed, directed and edited by: Eyal Gamili
Creative: Eyal Gamili Holtzeker
Styling: Shani Holtzeker
Patisserie chef: Or Ben Oliel www.loopycookie.com
Mixer: Newpan www.newpan.co.il