Instructions: Cups, saucers and spoons: Temper both chocolates and by using marbling, moulding, piping and flooding techniques with acetate produce the cups, saucers and spoons. Set aside.

Ribboned white and dark curls: Spread the dark chocolate on to a marble slab and comb with a serrated scraper. When lightly set, spread on top with the white chocolate and with a straight edge scraper form into curls quickly before the chocolate totally sets.

Demerara sugar cubes: Chop the chocolate and add to the cream which has been boiled, stir in and allow to cool.

Beat up butter with a whisk and add the cold chocolate and cream mixture and continue to beat until light and fluffy.

Spread 1/2 inch thick between two pieces of greaseproof paper and refrigerate to harden.

Cut into 3/4 cubes and coat in the praline powder.

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