Personal Chocolate Plates
Individual Chocolate Platters
A minimum of 300g of chocolate
Different toppings such as dry fruit, nuts and candy
Melt the chocolate. Place the slide in a mold with a border. Pour the chocolate into the mold on the slide, sprinkle the additions over the chocolate and allow the chocolate mass to cool till it’s completely consolidated.
Refrigerate and cut out uneven triangles. It looks best this way :) Custom package in individual packages or place on a luxurious serving dish. # You’ll need to prepare the chocolate quickly because the warmth of your hands is likely to melt it before it takes form.
Patisserie shef: Or Ben Oliel: www.loopycookie.com Photography, and editing: AbstractZen.com Eyal Gamili Holtzeker
Concept: Eyal Gamili Holtzeker
Production & Styling: Shani Holtzeker
Drawer chest in video: Provence Design Rashfon www.provence-design.co.il
Mixer: Newpan www.newpan.co.il