Chocolate Almond Biscuit:

100 g eggs

40 g egg yolks

100 g almond powder

100 g granulated sugar

60 g flour

18 g cocoa powder

20 g melted butter

140 g egg whites

20 g invert sugar

Total weight: 598 g

Preparation:

Blend the first portion of sugar with the almond powder.

Whisk the eggs and egg yolks with an equal amount of sugar.

Whip the egg whites with invert sugar and fold them into the first mixture.

Add sifted flour and cocoa powder, and finish by adding melted butter.

Bake for 11 minutes at 180°C.

Soaking Syrup:

100 g 30°B syrup

95 g water

10 g cocoa powder

Total weight: 205 g

Preparation:

Bring all the ingredients to a boil, then let it cool.

Dark Chocolate Crunch:

180 g dark chocolate crunch

Heat the chocolate crunch to achieve the desired texture.

Milk Chocolate Cream:

285 g unsweetened whipping cream

2 vanilla pods

45 g granulated sugar

90 g egg yolks

23 g gelatin mass

38 g milk chocolate

Total weight: 486 g

Preparation:

Heat the cream with the vanilla pods.

Strain through a fine sieve and pour over the egg yolks to make an English custard.

Pour over the chocolate and gelatin mass, then mix well.

Dark Chocolate Mousse:

130 g 72% dark chocolate

130 g 55% dark chocolate

80 g butter

150 g sugar

50 g water

200 g eggs

35 g gelatin mass

450 g unsweetened whipping cream

Total weight: 1225 g

Preparation:

Melt the chocolates with the butter to obtain a smooth ganache.

Cook the sugar and water to 120°C and pour the sugar syrup over the ganache.

Add the gelatin mass and mix.

At 35°C, gently fold in the whipped cream.

Dark Chocolate Glaze:

300 g sugar

300 g glucose

150 g water

200 g sweetened condensed milk

300 g 64% dark chocolate

120 g gelatin mass

Total weight: 1370 g

Preparation:

Bring the water, sugar, and glucose to a boil.

Pour over the remaining ingredients and mix well.

Cover and let cool to room temperature. Use at 30°C.