Recipe by Astrid Fronteau @chhhop
Ingredients for 8 people :
Spoons :
200g Valrhona Guanaja dark chocolate
100g Valrhona Ivory chocolate
100g Valrhona Dulcey Chocolate
Grape seed oil
Topping
Slivered almonds
Pralin
Gomasio Olivier Roellinger
Sweets
Edible glitter
Recipe:
Take tablespoons and teaspoons and lightly oil them. Use the edge of a wooden board to keep the spoons horizontal, then protect your work surface with a sheet of parchment paper.
Melt the various chocolates in a bain-marie. Add the toppings of your choice: sprinkles, candy, dried fruit, popcorn, cornflakes. Once decorated, leave the chocolate to set for about 1 hour – it should not be completely dry.
Run a very flexible knife blade between the chocolate and the base to loosen the contents.
Set aside in a cool place and enjoy.
