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!
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