The Strawberry Chocolate Chocolatine Twist is made similarly to my Coupe Du Monde Chocolatine recipe, but with strawberry chocolate home-made bars. (Here’s a video on how to make the bars). The pastry is garnished after baking and cooling with strawberry powder, icing sugar, a red isomalt disc of bubble sugar and a ¼ strawberry brushed with apricot jam.

Further details are available in my book, The Art of Lamination: Advanced Technical Laminated Pastry Production.