Melt chocolate in the microwave: 30 seconds MAX, then stir and repeat. Will raspredelitel it on a sheet of baking paper in a layer thickness of a few mm. Wait until the clutch, and cut 16 gears, with a size of 3-4 cm Put in a cool place.

25 g gelatin (2 1/2 tbsp) soaked in 5 tbsp water. Cranberry juice* pour into a saucepan. Add 150 g sugar, cinnamon and orange zest. Heat until hot, almost boiling. Stir to dissolve the sugar. Remove from heat and leave to infuse for 30 minutes. *I use cranberry juice, mixed with a small amount of fresh cranberry juice. Use only klivenyi juice in its pure form I would not, because it would have made it too strong :)

Strain cranberry juice. Gelatin melt and mix with juice. Let the mixture cool to room temperature. Then, add 570 ml of champagne.

The resulting mixture pour into glasses or cups to about 2.5 cm. Put in the refrigerator. When the jelly is almost hardens, insert in each glass a star.

Then add the remaining cranberry mixture and refrigerate to finally Stylo.

For blueberry jelly soak 15 grams (1 1/2 tbsp) of gelatin in 3 tbsp water. In juice add 35 g sugar and agravate, stirring, until the sugar is dissolved. Much heat is not required. Gelatin is dissolved, mix with the juice. When the mixture has cooled to room temperature, add the remaining champagne.

The resulting mixture evenly on the glass with cranberry jelly. Refrigerate overnight or until fully cured.

Before serving, whip the cream with vanilla and remaining sugar (15 g). Garnish with jelly whipped cream, orange zest and the remaining stars.