Chocolate Petit Fours Glace

A fancier version of a 'bon-bon' if you will.

1. Coat mini muffin paper cups with tempered Callebaut 60% chocolate. Paint on repeated layers with a brush, let cool and harden. Remove paper later.
2. Made a French vanilla ice cream using a Creme Anglaise base.
3. Julienned some orange peels for garnish.