La Esmeralda

Beat the ground almond with the egg yolks and gradually add the eggs.
Melt the chocolate and butter separately.
Mix and incorporate in the almond-egg mix.
Separately, whip the egg whites with the sugar.
Add the whites to the other mixture and sieve in the cocoa powder.
Pipe in sheets of 6 to 8 cm thickness.
Bake at 180°C until the desired doneness and let to cool.

Cut the butter into cubes and store in the cooler.
Place all other ingredients in the mixer, add the butter and mix.
Mix until it forms a crumbly dough, then bake at 160°C until the desired doneness.
Once baked, pass through a thick sieve to obtain uniform grains.

Melt the dark chocolate and butter and mix together.
Add all the remaining ingredients and mix.
Spread out and cut to the desired size. Store in the cooler.

Make the custard base. 

Take the custard base*.
Pour over the chocolate and emulsify.
When the mixture reach a temperature of 45°C, add the semi-whipped cream.
Mix and store in the refrigerator.

Create an infusion with 200 g water and 20 g fresh mint.
Strain after a few minutes. Weigh out 150 g of the infusion, add the liquorice extract and boil with the cream and invert sugar, then add the gelatine.
Add gradually to the dark chocolate and emulsify uniformly.
Temper at 28°C and pour into half spheres moulds.
Freeze.

Heat the water and agar-agar.
Add the menthol sweets mix (mint) in powder and bring briefly to a boil.
Incorporate the gelatine and drops of green colouring.

Paint the stone-shaped silicone mould with silver dust.
Place the menthol jelly on the sides. 
Then mould with grey-coloured white chocolate.
Insert the chocolate mousse and mint and liquorice interior.
Top with the chocolate sponge and finally the reconstituted crumble on the base.
Freeze. Once frozen, unmould and paint with black paint to achieve a velvet effect.
Serve at 12°C to 14°C.