The smooth, sweet fruitiness of the whipped cream is perfectly complemented by the sensuous bitterness of the dark chocolate cups.
Preparation time: 25 minutes
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
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)