Paquet de boles de mató de xocolata

• Melt the chocolate in a double boiler and set aside. Dissolve the sugar with 2 tablespoons of hot water. Add the egg yolks to the dissolved sugar and stir vigorously. Then fold the egg yolk and sugar mixture into the melted chocolate. Beat the egg whites until stiff and fold them carefully into the chocolate mixture. Whip the cream until stiff and fold in carefully. Line a loaf pan with cling film. Pour in the mixture and let it solidify overnight in the freezer.

Chocolate leaves:

• Melt the white couverture and brown couverture separately in a water bath. Spread the collected leaves on baking paper. Brush the melted chocolate onto the leaves and then place in the freezer. After half an hour the chocolate leaves are hard and you can carefully peel the green leaves off the chocolate. Place the chocolate sheets in the refrigerator and only remove them to decorate.