This is a shape that I have used frequently in the past, but this time I "wrapped" it with a small amount of tempered chocolate to give it that particular look, like it is coming out of a crystal or rock. It is then sprayed with chocolate velvet. The filling is an elderflower ganache (the recipe is in "The Modern Cafe", used to make the Elderflower Pops.
Ingredients :
g de chocolte negro -150
-150 G de chocolate con leche de
-150 G de chocolate blanco
-600 ml de nata suela o el pecado
g de Azúcar -100
m...
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