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Chocolate Chrysalis

Ingredients

  • 250 g Sugar
  • 125 g Glucose Syrup
  • 90 g Dark Bitter Chocolate

For the Filling

  • 250 g Pure Cream
  • 100 g Icing Sugar
  • 1 Vanilla Bean (deseeded)
  • 2 punnets Blueberries
  • 2 punnets Raspberries
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Method

  1. Cook sugar and glucose to 180 degrees.
  2. Add chocolate mix quickly.
  3. Pour caramel on to heatproof silk pad. Break into portions, depending on the size you want.
  4. Reheat again at 175 for 1 minute or until soft.
  5. Flatten the caramel very carefully between two pieces of non-stick paper using a rolling pin.
  6. Mould into a conical shape using the head of a bottle while still hot.
  7. Wait thirty seconds, till it has set to fill it.
  8. Whisk icing sugar into cream, add vanilla seeds and fold in berries.
  9. Scoop inside your caramel cones.
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