Strawberry Chocolate Summer Delight
Dark Ganache: Melt 200g of 70% dark couverture into 150ml of simmering heavy cream. Stir until glossy and pipeable.
White Ganache: Gently melt 300g white chocolate into 100ml heavy cream. Cool to room temperature until it reaches a thick, pourable consistency.
Stage 1: The Foundation
Start by creating a base with a layer of crushed biscuit foundation and freshly sliced strawberries.
Stage 2: Dark Couverture
Pipe the 70% dark chocolate ganache over the strawberries, ensuring they are well-coated.
Stage 3: Velvet White Chocolate
Pour the white chocolate ganache over the dark layer until the cup is nearly full.
Stage 4: Chocolate Shavings
Carefully pile large, delicate chocolate shavings on top of the white ganache layer for texture.
Stage 5: Cocoa Dusting
Using a fine sieve, lightly dust the top with high-quality cocoa powder.
Stage 6: The Final Garnish
Crown the dessert with a single fresh strawberry slice placed artistically in the center.