Jeanette van den Berg
SERVINGS 2
INGREDIENTS
13.5 oz/405 ml cream
1/2 bunch mint, finely chopped
1 chili pepper finely chopped
Double shot espresso
17.5 oz/490 grams high-quality dark chocolate (semisweet or bittersweet), chopped
PREPARATION
1. Divide cream into three individual pans. Add mint into one pan, chili into the second pan, and espresso into the third pan. Slowly warm each pan to a near simmer and remove from heat, allowing flavor to infuse for 15 minutes.
2. Place dark chocolate in a small bowl and set bowl over a small saucepan of barely simmering water. Stir constantly until chocolate melts.
3. Remove pan from the heat and divide chocolate into three small pots.
4. Return pans of cream to heat and, once hot, strain each pan of cream into one chocolate pot, creating three separate flavored chocolate body paints.
5. Using 3 small brushes and your imagination, paint away!
SERVINGS 2
INGREDIENTS
13.5 oz/405 ml cream
1/2 bunch mint, finely chopped
1 chili pepper finely chopped
Double shot espresso
17.5 oz/490 grams high-quality dark chocolate (semisweet or bittersweet), chopped
PREPARATION
1. Divide cream into three individual pans. Add mint into one pan, chili into the second pan, and espresso into the third pan. Slowly warm each pan to a near simmer and remove from heat, allowing flavor to infuse for 15 minutes.
2. Place dark chocolate in a small bowl and set bowl over a small saucepan of barely simmering water. Stir constantly until chocolate melts.
3. Remove pan from the heat and divide chocolate into three small pots.
4. Return pans of cream to heat and, once hot, strain each pan of cream into one chocolate pot, creating three separate flavored chocolate body paints.
5. Using 3 small brushes and your imagination, paint away!
