Jars of black chocolate, whipped cream, cocoa or cinnamon (capuccino)

Preparation time: 30 min

• Things to prepare before the workshop

  Ingredients

  Place a mixing bowl in the freezer for the whipped cream.

  Place a pastry sheet in the freezer.

   

  List of equipment

  1 bowl (whipped cream)

  1 bowl (ganache)

  1 wisk

  1 small pot

  12 ramequins or small containers

  1 small strainer

  1 tablespoon

  1 pastry brush

  1 pastry sheet + parchment paper

• Whipped cream

  Put the whipping cream in the mixing bowl that was in the freezer, then add the vanilla (pod or the extract). Whip with a wisk until the texture is right.

  Keep in the fridge until you need it.

• For the ganache

  In a pan, bring the cream to boil, pour it on the chocolate with the butter, stir it well and share it in expresso cup. Reserve it in the fridge.As soon as it's cold, put the white chocolate foam on the top and serve it.

• Chocolate

  Make sure you have quality chocolate.

  Melt the chocolate over a bain-marie, then leave it to cold down in temperature, we need to reach 32°C to make the chocolate garnish.

  Keep some of the melted chocolate to be mix with Rice Krispies.