提示：↑点击上方"世界烘焙配方"快速关注cription-url="https://mmbiz.qpic.cn/mmbiz_jpg/PR7JPt3C5zawKVqAvnVjgkJkKicO3wLSfvxkngAAoDWUqJLBBmuPX3tz9EErvItMfV2IGR6HnCYhZnibRA6KM6Ww/0?wx_fmt.jpeg" data-cropselx1="0" data-cropselx2="578" data-cropsely1="0" data-cropsely2="655" data-ratio="1.249074074074074" data-s="300,640" src="http://www.yinpinjie.com/file/upload/202212/23/113555111.jpeg" data-type="jpeg" data-w="1080" >继续超牛女chef Eunyoung Yun的配方！158y☜今日配方下载提取码每天20:30更新，每篇文末左下角“阅读原文”点击进入均可下载当日配方、视频或图片文件，省去大家自己复制黏贴的麻烦，配方文件无任何水印设置；“提取码”因近日度娘抽风搞怪，暂不提供无码下载服务，只能按她的规矩来，所以下载之前先把这个“提取码”复制一下~另外，部分地区可能因为某些不可抗原因导致无法直接点击阅读原文，可以在文末的【置顶留言】中找到链接和提取码。100%巧克力挞100% CHOCOLATE TARTByEunyoung Yun (GARUHARU)配方量：12个（直径7CM）巧克力挞壳【450.9克】 86 克……黄油154 克……中筋面粉 82 克……糖粉0.9 克……盐 48 克……全蛋 12 克……杏仁粉 12 克……粗粒小麦粉(semoling) 17 克……可可粉 39 克……玉米淀粉制作：1、全部材料均需为低温状态。2、将中筋粉和切丁黄油（2CM大小）放入搅拌机中，用扁桨搅打至形成均匀松散的砂砾状态。3、将剩余的其他材料加入，继续搅拌至大致均匀的面团状（不要过度搅拌）。4、将之倒在工作台上，整理成均匀球形，散开的部分适当用刮片整理收回。5、保鲜膜密封，冷藏松弛至少3小时。6、擀压至1.5毫米厚度，并裁切为圆形，铺入直径16CM的挞模内（也可以做成7CM的挞）。7、入烤箱以160℃烘烤15分钟，出炉，刷“涂刷蛋液”，再次放入烤箱烘烤15分钟。涂刷蛋液【135克】75 克……稀奶油60 克……蛋黄制作：1、将稀奶油与蛋黄充分搅拌均匀并过滤。2、装入喷枪，喷在挞壳内外壁均匀一薄层。榛子巧克力帕林内【585.5克】250 克……榛子 25 克……可可碎/可可角250 克……细砂糖 58 克……水2.5 克……海盐（盖朗德）制作：1、将榛子放入烤箱中以140℃烘烤8分钟，同时将细砂糖和水混合在厚底平底锅中煮至118-121℃。2、一旦糖浆达到118-121℃之间，离火，将烤熟的热的榛子放入并搅拌。3、持续搅拌至糖浆完全附着在榛子上并呈白色雪花晶体状。4、再次加热并保持不间断搅拌。5、将砂糖变成焦糖时，加入可可碎并继续加热搅拌至深焦糖色。6、倒在硅胶烤垫上，静置待其完全冷却。7、将冷却的“步骤6”和海盐放入破壁机中，搅打研磨成均匀糊状。巧克力蛋糕【642克】128 克……蛋黄 26 克……低筋面粉 51 克……可可粉 13 克……黄油 64 克……66%黑巧克力(Caraibe 66%)180 克……蛋白180 克……转化糖浆制作：1、将低筋面粉与可可粉混合拌匀。2、将黑巧克力与融化至55-60℃的黄油混合。3、将蛋白放入搅拌机中打发。4、加入转化糖浆，继续搅打。5、打发至形成挺立的蛋白霜状态。6、将蛋黄拌入到“步骤6”的蛋白霜中。7、再将混合过筛的低筋面粉与可可粉加入拌匀。8、将一小部分“步骤7”面糊与“步骤2”的融化的黄油与巧克力拌匀。9、再将之与剩余的面糊拌匀。10、倒入硅胶烤盘（32.5 x 32.5 x 1 cm）中，抹平，入烤箱以160℃烘烤15分钟。11、出炉完全冷却后，表面撒薄薄一层糖粉（防粘），然后倒扣在平盘上。12、裁切为直径5.5CM的圆形，待用。巧克力奶油【399克】 75 克……蛋黄 19 克……细砂糖#1 19 克……细砂糖#2103 克……牛奶103 克……稀奶油 80 克……66%黑巧克力(Caraibe 66%)制作：1、将蛋黄和细砂糖#1混合搅打至泛白，另外，将稀奶油、牛奶和细砂糖#2加热至45℃，缓慢冲入打至泛白的蛋黄细砂糖中并搅拌均匀。2、然后倒回锅中，煮至83-85℃制成“英式奶酱”。3、过滤后冷却至45℃。4、将之分三至四次冲入到融化的35℃的黑巧克力中，用手持均质机搅拌乳化至细腻。5、冷藏隔夜（12小时）。巧克力牛奶（用于“黑巧克力打发奶油↓”）【96克】16 克……可可豆碎/可可角80 克……牛奶制作：1、将可可豆碎在烤箱内以160℃烘烤3分钟，然后与牛奶一起装入真空密封袋内。2、在低温真空慢煮机（sous vide）内以60℃煮60分钟。3、过滤。黑巧克力打发奶油【411克】 73 克……巧克力牛奶（配方↑） 12 克……吉利丁冻(1:5) 80 克……66%黑巧克力(Caraibe 66%)246 克……稀奶油制作：1、将“巧克力牛奶”加热至60℃，放入吉利丁冻拌融。2、加入融化至35℃的黑巧克力用手持均质机搅拌乳化至细腻顺滑。3、将稀奶油加热至35℃，加入到“步骤2”中再次用手持均质机搅拌乳化。4、冷藏隔夜（12小时）。使用时打发并挤入直径1CM的半球形硅胶模具内，冷冻。黑红巧克力镜面淋面【685克】 75 克……水150 克……细砂糖150 克……玉米糖浆100 克……甜炼乳 60 克……吉利丁冻(1:5)150 克……66%黑巧克力(Caraibe 66%)适量克……红色色素（天然）制作：1、将水和细砂糖在厚底平底锅中加热。2、煮成糖浆后，将玉米糖浆加入，继续加热煮至103℃，离火。3、将炼乳和吉利丁冻顺序加入拌匀。4、倒在融化至35℃的黑巧克力和色素中，用手持均质机充分搅拌乳化。5、冷藏隔夜，使用时回温至35℃，并再次用手持均质机充分搅拌乳化至光亮顺滑。组装&装饰1、在每个烤熟并冷却的“ 巧克力挞壳”中挤入一层“榛子巧克力帕林内”，约18克。2、撒入少许盖朗德海盐。3、放入一片“巧克力蛋糕”并轻压平整。4、挤入30克“巧克力奶油”，冷藏3小时，然后冷冻。5、挞表面挤入一层“黑红巧克力镜面淋面”。6、将冷冻脱模的小半球形“黑巧克力打发奶油”放在挞表面正中心位置。7、装饰巧克力完成。。喜欢原汁原味继续CHEF的英文版158y☜今日配方下载提取码每天20:30更新，每篇文末左下角“阅读原文”点击进入均可下载当日配方、视频或图片文件，省去大家自己复制黏贴的麻烦，配方文件无任何水印设置；“提取码”因近日度娘抽风搞怪，暂不提供无码下载服务，只能按她的规矩来，所以下载之前先把这个“提取码”复制一下~另外，部分地区可能因为某些不可抗原因导致无法直接点击阅读原文，可以在文末的【置顶留言】中找到链接和提取码。100% CHOCOLATE TARTByEunyoung Yun (GARUHARU)for：12 tarts (φ 7 cm)PÂTE À SABLÉ CHOCOLATE 86 g dry butter154 g all-purpose flour 82 g powdered sugar0.9 g salt 48 g whole eggs 12 g almond powder 12 g semolina (medium grind) 17 g cocoa powder 39 g starchProcess:1.All ingredients should be preparaed cold.2.In a food processor, add all-purpose flour and dry butter cut to 2 cm cubes.3.Grin until the mixture resembles coarse sand.4.Add rest of the ingredients and continue mixing until the dough becomes somewhat homogeneous.5.Place the dough on the worktable and knead to form a ball.6.Using a scraper, spread the dough as if to push away, to mix the ingredients evenly.7.Wrap the finished dough with plastic wrap to prevent from drying, and store in fridge to rest at least 3 hours.8.Roll out to 1.5 mm, and shape to desired size to bake：15 minutes at 160℃ (50% baked) - spray egg wash - 15 minutes at 160℃ (100% baked).EGG WASH75 g fresh cream60 g egg yolksprocedure:1.Thoroughly mix fresh cream and egg yolks.2.Use spray gun or brush to apply thinly on the tarte shells.HAZELNUT COCOA PRALINE250 g hazelnuts 25 g cocoa nips250 g sugar 58 g water2.5 g Guérande saltProcess:1.Roast hazelnuts for about 8 minutes in oven preheated to 140℃. In a saucepan, boil water and sugar until 118-121℃.2.When the temperature reaches 118-121℃, remove from heat, and stir in warmed hazelnuts.3.Continue to stir until the sugar recrystallizes and turns white.4.Put it back over the heat, and continue to stir.5.When it starts to caramelize, add cocoa nips and continue to cook until the color darkens a bit more.6.Spread over silpat, and cool completely.7.Grind cooled caramelized hazelnuts and Guérande salt in a food processor.Finish when the texture turns into a fluid paste.CHOCOLATE BISCUIT128 g egg yolks 26 g cake flour 51 g cocoa powder 13 g butter 64 g dark chocolate (Caraibe 66%)180 g egg whites180 g inverted sugarProcess:1.Stir cake flour and cocoa powder together.2.Mix with dark chocolate and butter melted to 55-60℃.3.In a mixing bowl, whip egg whites.4.Add inverted sugar and continue whipping.5.Whip until the meringue forms elastic peaks and bends slightly when the whisk is lifted.6.Sitr egg yolks in the meringue.7.Mix with sfited cake flour and cocoa powder.8.Mix part of the batter with to the butter mixture.9.Combine with the remaining batter.10.In a silicone mold, 32.5 x 32.5 x 1 cm (heigh), pour chocolate biscuit batter and spread evenly with a spatula. Bake for 15 minutes at 160℃.11.After the biscuit is completely cooled, sprinkle little bit of decosnow on the surface to prevent the skin from sticking, then turn it upside down to remove the mold.12.Cut using 5.5 cm in diameter round cutter.BITTER CHOCOLATE CREAM 75 g egg yolks 19 g sugar#1 19 g sugar#2103 g milk103 g cream 80 gdark chocolate (Caraibe 66%)Process:1.In a bowl, mix egg yolks and half of sugar. In a saucepan, heat cream, milk and remaining sugar to 45℃. Gradually mix into the egg yolks mixture, little bit at a time.2.Pour into a saucepan and boil until 83-85℃ to make crème anglaise.3.Strain and cool it down until 45℃.4.Gradually mix to dark chocolate melted to 35℃, in 3-4 times.Mix with a hand blender.5.Rest in fridge for 12 hours before use.COCOA MILK16 g cocoa nips80 g milkProcess:1.In a sous vide bag, pour milk and cocoa nibs baked for 3 minutes at 160℃.2.Sous vide at 60℃ for 1 hour to extract cocoa aroma.3.Strain to extract cocoa milk.COCOA WHIPPED CREAM 73 g cocoa milk 12 g gelatin mass (1:5) 80 g dark chocolate (Caraibe 66%)246 g creamProcess:1.Stir gelatin mass in the cocoa milk heated to 60℃.2.Stir into dark chocolate melted to 35℃,and continue to mix with hand blender.3.Add cream warmed to 35℃, and continue to mix with hand blender.4.Rest in fridge for 12 hours. Whip to use.DARK CHOCOLATE GLAZE 75 g water150 g sugar150 g corn syrup100 g condensed milk 60 g gelatin mass (1:5)150 gdark chocolate (Caraibe 66%) qs g red natural food colorProcess:1.In a saucepan, heat water and sugar.2.When it turns into a syrup, stir in corn syrup and continue to boil until 103℃, remove from heat.3.Stir in condensed milk and gelatin mass in order.4.Pour over dark chocolate melted to 35℃ and red natural food color, and mix using a hand blender.5.To use, reset the glaze to 35℃, and mix thoroughly using hand blender.ASSEMBLY & FINISH1.Pipe 18 g of hazelnut cocoa praline in the 100% baked tarte shells.2.Sprinkle Guérande salt.3.Place chocolate biscuit and lightly press the top with a flat tool.4.Fill with 30 g of bitter chocolate cream.Rest in fridge for 3 hours, then freeze completely.5.Fill the surface of the tartes with the glaze.6.Pipe cocoa whipped cream in cone shape using a round tip (1 cm in diameter).7.Decorate with chocolate decorations and edible gold leaves to finish.表走开，看彩蛋哦~—▼传送门 · 戳下图·有配方▼—关注“世界烘焙配方”sjhbpf进入世界顶级烘焙殿堂！全球最新烘焙资料、最炫蛋糕图片、最时尚面包大师作品，全球名店产品展示，最详尽的配方食谱！点击阅读原文，传送至下载链接（百度云盘）转载请标注：转自微信公众号：世界烘焙配方戳一下在看嘛~你又不会怀孕！ 预览时标签不可点
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158y☜今日配方下载提取码
每天20:30更新，每篇文末左下角“阅读原文”点击进入均可下载当日配方、视频或图片文件，省去大家自己复制黏贴的麻烦，配方文件无任何水印设置；“提取码”因近日度娘抽风搞怪，暂不提供无码下载服务，只能按她的规矩来，所以下载之前先把这个“提取码”复制一下~另外，部分地区可能因为某些不可抗原因导致无法直接点击阅读原文，可以在文末的【置顶留言】中找到链接和提取码。
配方量：12个（直径7CM）巧克力挞壳【450.9克】 86 克……黄油154 克……中筋面粉 82 克……糖粉0.9 克……盐 48 克……全蛋 12 克……杏仁粉 12 克……粗粒小麦粉(semoling) 17 克……可可粉 39 克……玉米淀粉制作：1、全部材料均需为低温状态。2、将中筋粉和切丁黄油（2CM大小）放入搅拌机中，用扁桨搅打至形成均匀松散的砂砾状态。3、将剩余的其他材料加入，继续搅拌至大致均匀的面团状（不要过度搅拌）。4、将之倒在工作台上，整理成均匀球形，散开的部分适当用刮片整理收回。5、保鲜膜密封，冷藏松弛至少3小时。6、擀压至1.5毫米厚度，并裁切为圆形，铺入直径16CM的挞模内（也可以做成7CM的挞）。7、入烤箱以160℃烘烤15分钟，出炉，刷“涂刷蛋液”，再次放入烤箱烘烤15分钟。涂刷蛋液【135克】75 克……稀奶油60 克……蛋黄制作：1、将稀奶油与蛋黄充分搅拌均匀并过滤。2、装入喷枪，喷在挞壳内外壁均匀一薄层。榛子巧克力帕林内【585.5克】250 克……榛子 25 克……可可碎/可可角250 克……细砂糖 58 克……水2.5 克……海盐（盖朗德）制作：1、将榛子放入烤箱中以140℃烘烤8分钟，同时将细砂糖和水混合在厚底平底锅中煮至118-121℃。2、一旦糖浆达到118-121℃之间，离火，将烤熟的热的榛子放入并搅拌。3、持续搅拌至糖浆完全附着在榛子上并呈白色雪花晶体状。4、再次加热并保持不间断搅拌。5、将砂糖变成焦糖时，加入可可碎并继续加热搅拌至深焦糖色。6、倒在硅胶烤垫上，静置待其完全冷却。7、将冷却的“步骤6”和海盐放入破壁机中，搅打研磨成均匀糊状。巧克力蛋糕【642克】128 克……蛋黄 26 克……低筋面粉 51 克……可可粉 13 克……黄油 64 克……66%黑巧克力(Caraibe 66%)180 克……蛋白180 克……转化糖浆制作：1、将低筋面粉与可可粉混合拌匀。2、将黑巧克力与融化至55-60℃的黄油混合。3、将蛋白放入搅拌机中打发。4、加入转化糖浆，继续搅打。5、打发至形成挺立的蛋白霜状态。6、将蛋黄拌入到“步骤6”的蛋白霜中。7、再将混合过筛的低筋面粉与可可粉加入拌匀。8、将一小部分“步骤7”面糊与“步骤2”的融化的黄油与巧克力拌匀。9、再将之与剩余的面糊拌匀。10、倒入硅胶烤盘（32.5 x 32.5 x 1 cm）中，抹平，入烤箱以160℃烘烤15分钟。11、出炉完全冷却后，表面撒薄薄一层糖粉（防粘），然后倒扣在平盘上。12、裁切为直径5.5CM的圆形，待用。巧克力奶油【399克】 75 克……蛋黄 19 克……细砂糖#1 19 克……细砂糖#2103 克……牛奶103 克……稀奶油 80 克……66%黑巧克力(Caraibe 66%)制作：1、将蛋黄和细砂糖#1混合搅打至泛白，另外，将稀奶油、牛奶和细砂糖#2加热至45℃，缓慢冲入打至泛白的蛋黄细砂糖中并搅拌均匀。2、然后倒回锅中，煮至83-85℃制成“英式奶酱”。3、过滤后冷却至45℃。4、将之分三至四次冲入到融化的35℃的黑巧克力中，用手持均质机搅拌乳化至细腻。5、冷藏隔夜（12小时）。巧克力牛奶（用于“黑巧克力打发奶油↓”）【96克】16 克……可可豆碎/可可角80 克……牛奶制作：1、将可可豆碎在烤箱内以160℃烘烤3分钟，然后与牛奶一起装入真空密封袋内。2、在低温真空慢煮机（sous vide）内以60℃煮60分钟。3、过滤。黑巧克力打发奶油【411克】 73 克……巧克力牛奶（配方↑） 12 克……吉利丁冻(1:5) 80 克……66%黑巧克力(Caraibe 66%)246 克……稀奶油制作：1、将“巧克力牛奶”加热至60℃，放入吉利丁冻拌融。2、加入融化至35℃的黑巧克力用手持均质机搅拌乳化至细腻顺滑。3、将稀奶油加热至35℃，加入到“步骤2”中再次用手持均质机搅拌乳化。4、冷藏隔夜（12小时）。使用时打发并挤入直径1CM的半球形硅胶模具内，冷冻。黑红巧克力镜面淋面【685克】 75 克……水150 克……细砂糖150 克……玉米糖浆100 克……甜炼乳 60 克……吉利丁冻(1:5)150 克……66%黑巧克力(Caraibe 66%)适量克……红色色素（天然）制作：1、将水和细砂糖在厚底平底锅中加热。2、煮成糖浆后，将玉米糖浆加入，继续加热煮至103℃，离火。3、将炼乳和吉利丁冻顺序加入拌匀。4、倒在融化至35℃的黑巧克力和色素中，用手持均质机充分搅拌乳化。5、冷藏隔夜，使用时回温至35℃，并再次用手持均质机充分搅拌乳化至光亮顺滑。组装&装饰1、在每个烤熟并冷却的“ 巧克力挞壳”中挤入一层“榛子巧克力帕林内”，约18克。2、撒入少许盖朗德海盐。3、放入一片“巧克力蛋糕”并轻压平整。4、挤入30克“巧克力奶油”，冷藏3小时，然后冷冻。5、挞表面挤入一层“黑红巧克力镜面淋面”。6、将冷冻脱模的小半球形“黑巧克力打发奶油”放在挞表面正中心位置。7、装饰巧克力完成。。
158y☜今日配方下载提取码
for：12 tarts (φ 7 cm)PÂTE À SABLÉ CHOCOLATE 86 g dry butter154 g all-purpose flour 82 g powdered sugar0.9 g salt 48 g whole eggs 12 g almond powder 12 g semolina (medium grind) 17 g cocoa powder 39 g starchProcess:1.All ingredients should be preparaed cold.2.In a food processor, add all-purpose flour and dry butter cut to 2 cm cubes.3.Grin until the mixture resembles coarse sand.4.Add rest of the ingredients and continue mixing until the dough becomes somewhat homogeneous.5.Place the dough on the worktable and knead to form a ball.6.Using a scraper, spread the dough as if to push away, to mix the ingredients evenly.7.Wrap the finished dough with plastic wrap to prevent from drying, and store in fridge to rest at least 3 hours.8.Roll out to 1.5 mm, and shape to desired size to bake：15 minutes at 160℃ (50% baked) - spray egg wash - 15 minutes at 160℃ (100% baked).EGG WASH75 g fresh cream60 g egg yolksprocedure:1.Thoroughly mix fresh cream and egg yolks.2.Use spray gun or brush to apply thinly on the tarte shells.HAZELNUT COCOA PRALINE250 g hazelnuts 25 g cocoa nips250 g sugar 58 g water2.5 g Guérande saltProcess:1.Roast hazelnuts for about 8 minutes in oven preheated to 140℃. In a saucepan, boil water and sugar until 118-121℃.2.When the temperature reaches 118-121℃, remove from heat, and stir in warmed hazelnuts.3.Continue to stir until the sugar recrystallizes and turns white.4.Put it back over the heat, and continue to stir.5.When it starts to caramelize, add cocoa nips and continue to cook until the color darkens a bit more.6.Spread over silpat, and cool completely.7.Grind cooled caramelized hazelnuts and Guérande salt in a food processor.Finish when the texture turns into a fluid paste.CHOCOLATE BISCUIT128 g egg yolks 26 g cake flour 51 g cocoa powder 13 g butter 64 g dark chocolate (Caraibe 66%)180 g egg whites180 g inverted sugarProcess:1.Stir cake flour and cocoa powder together.2.Mix with dark chocolate and butter melted to 55-60℃.3.In a mixing bowl, whip egg whites.4.Add inverted sugar and continue whipping.5.Whip until the meringue forms elastic peaks and bends slightly when the whisk is lifted.6.Sitr egg yolks in the meringue.7.Mix with sfited cake flour and cocoa powder.8.Mix part of the batter with to the butter mixture.9.Combine with the remaining batter.10.In a silicone mold, 32.5 x 32.5 x 1 cm (heigh), pour chocolate biscuit batter and spread evenly with a spatula. Bake for 15 minutes at 160℃.11.After the biscuit is completely cooled, sprinkle little bit of decosnow on the surface to prevent the skin from sticking, then turn it upside down to remove the mold.12.Cut using 5.5 cm in diameter round cutter.BITTER CHOCOLATE CREAM 75 g egg yolks 19 g sugar#1 19 g sugar#2103 g milk103 g cream 80 gdark chocolate (Caraibe 66%)Process:1.In a bowl, mix egg yolks and half of sugar. In a saucepan, heat cream, milk and remaining sugar to 45℃. Gradually mix into the egg yolks mixture, little bit at a time.2.Pour into a saucepan and boil until 83-85℃ to make crème anglaise.3.Strain and cool it down until 45℃.4.Gradually mix to dark chocolate melted to 35℃, in 3-4 times.Mix with a hand blender.5.Rest in fridge for 12 hours before use.COCOA MILK16 g cocoa nips80 g milkProcess:1.In a sous vide bag, pour milk and cocoa nibs baked for 3 minutes at 160℃.2.Sous vide at 60℃ for 1 hour to extract cocoa aroma.3.Strain to extract cocoa milk.COCOA WHIPPED CREAM 73 g cocoa milk 12 g gelatin mass (1:5) 80 g dark chocolate (Caraibe 66%)246 g creamProcess:1.Stir gelatin mass in the cocoa milk heated to 60℃.2.Stir into dark chocolate melted to 35℃,and continue to mix with hand blender.3.Add cream warmed to 35℃, and continue to mix with hand blender.4.Rest in fridge for 12 hours. Whip to use.DARK CHOCOLATE GLAZE 75 g water150 g sugar150 g corn syrup100 g condensed milk 60 g gelatin mass (1:5)150 gdark chocolate (Caraibe 66%) qs g red natural food colorProcess:1.In a saucepan, heat water and sugar.2.When it turns into a syrup, stir in corn syrup and continue to boil until 103℃, remove from heat.3.Stir in condensed milk and gelatin mass in order.4.Pour over dark chocolate melted to 35℃ and red natural food color, and mix using a hand blender.5.To use, reset the glaze to 35℃, and mix thoroughly using hand blender.ASSEMBLY & FINISH1.Pipe 18 g of hazelnut cocoa praline in the 100% baked tarte shells.2.Sprinkle Guérande salt.3.Place chocolate biscuit and lightly press the top with a flat tool.4.Fill with 30 g of bitter chocolate cream.Rest in fridge for 3 hours, then freeze completely.5.Fill the surface of the tartes with the glaze.6.Pipe cocoa whipped cream in cone shape using a round tip (1 cm in diameter).7.Decorate with chocolate decorations and edible gold leaves to finish.
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