CHOCOLATE LACE BASKETS

1. Cut 8 baking paper discs, 16cm in diameter.
2. Temper the chocolate by placing it into a saucepan over an induction cooktop on setting 4. Stir continuously until you have 50% solids and 50% liquid. Transfer the chocolate into a heat-proof plastic bowl and stir vigorously until the solids have completely melted.
3. Transfer the tempered chocolate into a piping bag or zip lock bag and cut a small amount off the tip.
4. Shape the baking paper discs over a cylinder to create a base.
5. Pipe the chocolate in a circular motion over each prepared baking paper disc, ensuring there are no large gaps in the piping.
6. After piping each disc, before the chocolate begins to set, quickly place the disc inside a bowl to form a cup.
7. Allow the chocolate to set at room temperature before gently removing from the baking paper.

FINISHING

1. Cut the strawberries into quarters and set aside.
2. In a bowl, combine the cream, sugar and vanilla, then whip to firm peaks.
3. Layer the strawberries and cream into the chocolate lace baskets.
4. Finish with some grated chocolate and a dusting of icing sugar.

NOTES:

• The chocolate baskets can be made in advance and stored in an airtight container at a consistent temperature between 15-23°C for up to 2 months.
• Once the cream and strawberries are added, they must be eaten the same day.