This is pretty straight out of the camera.
This is with Scott's magic in photoshop
If you can imagine this, we filled little water balloons with air and dipped them into tempered chocolate. Then refrigerated for about 10 minutes and tried not to pop the balloon when releasing the air. It made these lovely little molded cups. I placed a flourless chocolate cake, cut out with a circle cookie cutter, a dollop of chocolate cappuccino mousse, whipped cream and a shard of chocolate. The sauce on the plate is Balsamic Vinegar Blackberry Gastrique. I actually burned mine, but Chef gave me some from his demo.
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