Oberweis

My name is Javuba Weiss, I'm from the Tibo Fritsch. I'm a researcher at the Department of New Zealand. My name is Hout, I'm from the Black Forest. Black Forest is a very inspiring place. It's a German classic, called Schwarzwalderkirch. Originally, we used two biscuits from the black forest. We used a Tibo Hayorzo. Normally, we would put a spoon of black tea in it, and then a second spoon of black tea. In the end, we would put a cup of chocolate in it. We worked on it to change the textures, or to have a different taste. We started by choosing the Fulgerolls. We left a rifle in the Kirch, coming from a small distillery in the Luxembourg. Inside, we have a chocolate mousse, and all that with the Barbeis chocolate. It's 68%. And it really increases the intensity, taste and power. So here, we're going to put the second biscuit. We always have a Vibre. We used the Syro D'Infusion of the Syrizes. And then we put the second biscuit in the bowl. A slightly Kirch cream. The first thing we do is to finish it. We put it in the fridge, and then we finish it in 2020. I'm actually happy to come to nature. There are elements that come from the bush, that are all elements that can still be found when you go to the bush. For mushrooms and chocolate, as they sound, we used a cup. Then we have a very special biscuit, which is the Flee Biscuit Chocolate. It'supposed to be a mousse wrapped in bush. The shape of the biscuit should be stiffened. The biscuit should be wrapped in the mousse. Let's taste it. Thank you, Ibo. I'm looking forward to seeing you again.