For the Cocoa Biscuit base: take a 18 cm ring lined up with acetate, start from the bottom with a 2 cm thick cocoa sponge soaked with cherry syrup.
Spread a layer of Topfil Finest Cherry, pour over the chocolate cremeux and freeze.
Pour 300 g of vanilla bavaroise into the silicon mold, press in the cacao biscuit base with cherry layer and freeze. Un-mold and spray the cocoa butter and white chocolate velvet spray at 28 to 32°C. Place the whole on the cocoa short crust and add the chocolate decoration.
For the decoration: spread the tempered chocolate in between 2 guitar sheets and use a tree cookie cutter shape to press the design on the chocolate.