Mixed Chocolate Shells

Start by cutting the bottom part of the plastic bottles then fill each of them with water until they're full. 

Next, place a skewer in the center of each one, securing it with a piece of paper strip.

Place them in the freezer and leave them there for 5 hours.

After this time has passed, add the vegetable oil to the melted white chocolate and mix to combine.

Also add the vegetable oil to the melted semisweet chocolate and mix.

Next, add the white chocolate to the bowl with the semisweet chocolate, creating circles for decoration.

Dip the ice we prepared into this mixture, forming a chocolate shell around it, and refrigerate for 1 hour.

After this time has passed, in a large skillet over medium to low heat, add the granulated sugar and spread evenly. 

When the sugar starts to melt, stir everything very well until it completely melts.

Add the butter, mix, add the whipping cream and mix again until combined. 

Then, turn off the heat, add the roasted, skinless peanuts, mix to combine and set aside.

In a large bowl, add the cream cheese, the refined sugar and the whipping cream. 

Beat everything very well until it reaches stiff peaks and set aside.

Add the gelatin, already hydrated, to the melted milk chocolate and mix everything very well until combined.

Then, add this mixture to the whipped cream we made, beat to combine and set aside.

Now, in a medium bowl, add the eggs, the refined sugar and beat with an electric mixer until it is foamy. 

Add the wheat flour, the cocoa powder, the vegetable oil, the Coca Cola and beat everything again until combined.

Then, add the baking powder and mix again to combine.

Transfer the entire mixture to a baking pan lined with parchment paper. 

Take it to a preheated oven at 180° C (350° F) and bake for 25 minutes. 

Once baked, cut the cake into the shape of the bottom of the bottle in which we prepared the ice earlier and set aside. 

To assemble the dessert, take the chocolate shell.

Add the caramel we prepared, the cream and finish by adding the cake. 

Take everything to the fridge and let it chill for at least 3 hours.

Serve.