Combine and cream.

Stir in.

Warm slightly and add slowly to avoid splitting.

Sieve together and fold in.

Fold in.

Pipe into cup cake cases. Bake at 180°C (356°F) for 12-15 minutes. Leave to cool.

Bring to the boil and cook for 1 min

Remove from the heat and add in the lemon juice to taste.

Add and infuse. Completely cool and strain.

Bring to the boil.

Pour the cream over the chocolate. Leave to stand for 2 min. Whisk together and allow to set overnight in the refrigerator.

Stir together and warm slightly. Brush on top of each cup cake.

Place IBC stencil 107 (50 x 50 mm) on top of transfer IBC G172K2N03. Fill with chocolate. Allow to set for at least 20 min. before removing from the transfer. 

Pour chocolate into a straw and leave to set. Cut one tip at an angle and dust with IBC Gold creative powder K LE 010 101.

- Soak the cup cakes in elderfl ower syrup.

- Use a balloon whisk to aerate the ganache to piping consistency.

- Cut the top off each cup cake, pipe a rosette of ganache onto them and replace the top.

- Decorate with the chocolate square and straw