Elle Magazine Photoshoot Part 2

The second dessert was more sparkly. It was shot with a Swarovski necklace.
I was going for the delicate yet refine look with bronze and crystals in the dessert. Was afraid it might have been a little overdone but the final photo turned out neat.

Valrhona Chocolate Bricks
200g 72% Valrhona chocolate
255g cream
140g Egg whites
2 charges

1) Heat cream in a pot. Pour over chocolate
2) Add whites. Blend the mixture
3) Sieve mixture
4) Pour into a siphon. Charge with 2 creamers

Garnish:
Chocolate shells, isomalt, blood orange