Use some tempered white chocolate to mold the délicieuses. Turn them upside-down and leave the excess chocolate to drain for a moment, level, and then leave to set. Trim and leave to set again at 17°C. Fill a piping bag without a nozzle with whipped Almond Paste and another piping bag without a nozzle filled with Strawberry Pâte de Fruit, and create a marbled effect by filling the délicieuses firstly with 25 g Pâte de Fruit and then 60 g of Almond Paste, then repeat the operation.
Seal the bars firstly with some tempered chocolate, smoothing over using a spatula. Leave to set slightly. Then use a piping bag to place a little tempered chocolate at the end of the mold. Immediately place a silicone sheet over the top, and hold in place with the mold. Take a triangular spatula and smooth over a second time, dragging the chocolate through the silicone sheet, pressing firmly. Leave to set before removing the silicone sheet. Once unmolded, use a piping bag with a 6mm nozzle to pipe 15 g of Strawberry Pâte de Fruit randomly on top of the délicieuse. Sprinkle caster sugar over the Pâte de Fruit, removing the excess. Tip
For Valentine’s Day : Stick some sugared rose petals on the délicieuse.
For New Year’s Eve : Write the date of the new year in Strawberry Pâte de Fruits. Give free rein to your imagination