The smooth, sweet fruitiness of the whipped cream is perfectly complemented by the sensuous bitterness of the dark chocolate cups.
Preparation time: 25 minutes
Cooling time: 15 minutes 
Serves: Four
Ingredients:
1.3 kg dark chocolate compound
300g white chocolate compound
150g whipped cream
100ml fresh fruit crushes (pick any that you prefer)
50g sweet seasonal fruits, deseeded and chopped fine
Method:
1)Fill air in a few balloons, tie and set aside.
2)Melt the dark and white chocolate in a double boiler till smooth, and cool till lukewarm
3)One by one dip the balloons in the melted chocolate and tilt to create semi-arches that represent tulip petals. Once done, set aside on a butter paper-lined tray for 15 minutes or till the chocolate is set.
4)Make a tiny puncture in the balloons with a pin, so that you can be removed from the chocolate cups.
5)Whip the cream in separate batches with your choice of crushes and pipe into chocolate tulip cups.
6)Place the cups on a base of finely chopped fruits and serve cold.
(Courtesy: Executive chef Aman Tandon from Pride Hotels, Ahmedabad)