I have always enjoyed the flavors of a classic black forest cake: chocolate, cream (Chantilly) and Cherries. The cherries make this dessert complete. We have taken these flavors and put all of the components (dark chocolate mousse, creme chantilly, chocolate blackout sponge cake and Amarena cherries, hands down the best preserved cherries) inside a pop mold. The mold is originally intented for frozen pops, but I don't see why it cannot be used for this purpose, which is simply a chilled dessert.
It is dipped in a "magic shell" of white chocolate combined with vegetable oil and green cocoa butter. The pop is sitting on a bed of "soil", which is a baked mixture of almond flour, cocoa powder, sugar and butter. The small plaque is a silkscreened tree we make with dark chocolate and the plaque is white chocolate.
So easy to eat as well. No fork or spoon. Liberating.