1.   Coat sides with hazelnuts, pipe remaining cream on top, Decorate with remaining strawberries and quartered chocolate squares.

2.   Fold in the remaining cream with a large metal spoon.

3.   Lightly whisk the remaining cream with the curry powder and egg yolks.

4.   Re-heat the remaining cream and add the egg yolk mixture.

5.   Beat the powdered sugar into the remaining whipped cream.

6.   Add cornstarch to the remaining heavy cream.

7.   Add remaining cream, and mix well.

8.   Add remaining cream and more adobo if desired.

9.   Add remaining cream, and more if necessary, so that cream is visible along outer edges of onion mixture.

10.   Add remaining whipped cream and fold gently until well combined.