All chocolate indulgence

Mix then bring to a boil

Add

Divide between 2 Silpat sheets.
Cook then cut into squares of 1 x 1 cm and 4 x 4 cm.

Mix and soak

Heat

Add the soaked gelatin.
Pour onto 1⁄4 size sheet baking pan lined with paper, then smooth.
Once jellified, cut out rectangles then lift with a spatula.

Mix then bring to a boil

Pour into a hand blender bowl

Mix then pass through a chinois.
Refrigerate.

Mix

Mix completely to give strength.
Pour into a syphon and charge with two chargers.
Spray lightly into a paper cup.
Cook in the microwave for approximately 1 minute.
Place in a blast chiller until completely cool.
Take out of the blast chiller, unmould the biscuit and break roughly into pieces.

Combine and mix

Cook at 85°C.

Cook at 185°F/85°C.

Add

Chill in an ice bath then refrigerate overnight.
Pipe into cube shaped moulds then place in a blast chiller until the dessert is assembled.

Chill in an ice bath then refrigerate overnight.
Pipe into cube shaped molds then place in a blast chiller until the dessert is assembled.

Boil

Pour over then mix with

Add

Mix with a hand blender.
Chill overnight in the fridge.
Whip to a foam then pipe in lines on a sheet of Nougatine.
Place another sheet of Nougatine on the piped milk chocolate mousse.

Boil

Pour over then mix with

Add

Mix with a hand blender.
Chill overnight in the fridge.
Whip to a foam then pipe in lines on a sheet of Nougatine.
Place on the first Nougatine sheet with the Alunga™ mousse.