Add melted Scaldis Dark at the right silicone mould and turn it upside down, to create the pot.

Prepare both of the creams (vanilla and chocolate).

After freezing the pot, fill the chocolate cream with a pipping bag.

For the sponge cake, mix all the ingredients with the use of the wire whip, at the beginning at the slow speed and then for 5-10 minutes at the high speed. Bake at 175-180°C for about 45 minutes and let it cool.

Place a thin layer of sponge cake and a hemisphere (using a silicone mould) of King Silky Cover Amarena, placed in a shock freezer.

Fill the cream with the pipping bag, leaving a 0,5 cm space from the surface, to add the caramelized chocolate. 

For the caramelized chocolate, boil water and sugar and remove from the heat when they reach 140°C. Add the chocolate, mix and then pour into a non-stick surface. Let it cool.

Freeze the dessert and then unmould, spray with cocoa butter and decorate as you wish.