Niels Hartvig

Used 70% Valrhona Guanaja melted with hot double cream and mixed with whipped cream, frozen for 12 hours in silicone forms, then covered with a tiny layer of home made ganache made from half bitter 64% Valrhona Manjari melted with butter and frozen again for 18 hours. Then covered using cocoa boiled with butter, sugar and gelatine. Once poured over the frozen chocolate it looks like car paint.

Topped with 18 carat gold leafs for the decadent touch. Worth the effort!