Rinse the strawberries and pluck off the green. Stir the powdered sugar, vinegar and mustard, put the strawberries in it for about 1 hour, turning them from time to time to the other side.
Separately melt the couvertures (water bath), cool a little bit. For the chocolate rings, cut 4 strips of parchment paper 23 cm long and 5 cm wide.
Fill dark cooking chocolate into a paper bag, sprinkle each paper strip in a snake-like manner and solidify. Then spread the white cooking chocolate on it with a palette narrow and only 4 cm wide. Bend the paper round on the spot, place it in the cake rings (8 cm diameter) and set in the refrigerator. Then carefully remove the paper.
Sit the rings in the middle of the plates. Whip the whipped cream until stiff, fold in the sugar and the vanilla pulp, pipe into the center as a rosette. Top with strawberries, bring to the table with ice cream.
Tip: Do you prefer milk chocolate or dark chocolate? Depending on the case, use what tastes better to you.
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