Prepare the champagne bavarois

• Bloom the gelatin sheets in cold water.
• Warm the champagne with the sugar, then whisk in the egg yolks and cook gently to thicken.
• Stir in the drained gelatin, cool down and fold in the whipped cream.

Mold the bath

• Pour the champagne bavarois into the bath mold.
• Freeze until completely firm.

Make the chocolate bath shell

• Melt the dark chocolate with the butter and brush it over the frozen bavarois.
• Build up several thin layers, letting each set before adding the next.
• Unmold and smooth the edges.

Create the golden bubbles

• Color the melted white chocolate with the cocoa butter and gold coloring.
• Pipe small spheres and let them set on a cooling rack.

Assemble and serve

• Place the golden bubbles on top of the bath.
• Serve chilled.