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Ingredients
50ml Hotel Chocolat Velvetised Chocolate Cream
1 tsp Merchant Gourmet Chestnut Purée
Cooks' Ingredients Gold Lustre Spray
Dark chocolate
Method
Put 50ml Hotel Chocolat Chocolate Velvetised Cream and 1 tsp Merchant Gourmet Chestnut Pureé in a small blender with two cubes of ice. Blend, then pour into small coupes. Garnish with dark chocolate shards sprayed with Cooks’ Ingredients Gold Lustre Spray.
To make the garnish, use a peeler to shave shards or splinters from a bar of dark chocolate.
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