The great chocolate candy

Heat the butter with the chocolate in the microwave to 45°C/113F. Let it rest for 5 minutes and then homogenize the mixture. Mix with the egg yolks and set aside. Whisks the egg whites with the sugar to form a smooth meringue. Fold through the chocolate mixture gently to avoid the meringue dropping. Place in a 25cm x 20cm mould and bake in the oven at 180ᵒC/ 356 F for 5 minutes. Then lower temperature to 160°C/320 F and bake it for 15 minutes.

Boil the cream with hazelnut praline. When the temperature drops to 40°C/104F add the previously hydrated sheet of gelatine and glycerine, and let cool. Leave to cool. Prepare a container with nitrogen. Place the mixture in bottles and let some drops fall in nitrogen. Collect the spheres that have been formed and keep in a Porexpan container in the freezer.

Boil the chocolate cocoa powder and cream together. Lower the temperature to 40°C/104F then add the hydrated gelatine and the glycerine. Leave to cool. Pour liquid nitrogen in a separate bowl. Put the praline hazelnut cream in a bottle and leave drops into liquid nitrogen to create the chocolate pearls. Gather the pearl and put them in the freezer in a polystyrene receptacle.

Boil water and sugar until it dissolves, mix with cocoa and let it simmer until the mixture reaches 103°C/217,4F.Check the texture is cold, strain and reserve.

Caramelize the sugars to 150°C/302F, add the citric acid solution at 50% and raise the temperature to 160°C/320F. Spread on a silicone, mat and satin-finish it, stretching it and fusing it 15 to 20 times to homogenize the heat. Once the mixture is cool enough to handle, stretch it. Repeat the folding and stretching process until it becomes smooth and glossy. Heat the tip of the air pump, place in the preheated ball and blow up to get the desired size, ensuring that the caramel layer is as thin as possible. Twist the sphere and melt the end shut with a culinary torch, propane torch or Bunsen burner. Cut away with scissors. Store away the spheres from any humidity or in an airtight container with silica gel.

Melt the butter and the chocolate and stir mixture. Cool to 30°C/86F and glaze the blown sugar sphere in it. Store away the spheres from any humidity or in an airtight container with silica gel.

Bring the cream and milk to boil, add sugar, xanthan, egg yolks and mix well with a blender. Pour over the chocolate and praline; let it rest for 5 minutes. When the mixture is at 4°C/39,2F. Add the egg whites and blend again with the blender to achieve a smooth cream. Place in a siphon and add 3 loads. Set aside in the refrigerator.

Boil water, sugar and inverted sugar. Pour it on chocolate and cocoa. Mix and when it drops to 4°C/104F add the glycerine, crush it and leave to mature. Put in the sorbet maker and store in the freezer.

Place small sponge pieces in the base plate; the chocolate and praline shots on the sides. Within the blown sugar sphere, place a chocolate sorbet quenelle and very gently fill it with chocolate mousse. Finish with the gold leaf and make different sizes drops with the chocolate coulis around the sphere.