Aroma

Bake artichokes at 180°C until soft and place them in cold water.
Discard artichoke centres and fry.

Thicken apple juice with food thickener.

Peel apples and cut them into thin sticks.
Mix apple sticks with a bit of vinegar.

Mix cream and invert sugar, and bring to a boil.
Strain over chocolate and blend.
Incorporate butter at 40°C.

Mix cream and milk, and bring to a boil.
Pour boiling mixture over sugar and egg yolks.
Bring back to a boil, pour over chocolate and mix with hand blender.
Leave to cool, mix in egg whites and pour into syphon.
Charge with one cartridge and place in fridge for two hours. 

Mix water, salt and first portion of caster sugar, and bring to a boil.
Add cocoa nibs and boil for five minutes.
Strain and add second portion of caster sugar to liquid.
Bring back to a boil, add cocoa nibs and boil for five minutes.
Strain and bake cocoa nibs in an oven at 150°C for 20 minutes.

Fry Jerusalem artichokes and pipe dark chocolate ganache into them.
Pipe apple gel and place thin apple sticks into them.
Add crispy cocoa nibs and deposit Alunga™ chocolate with syphon.
Finish off with oxalis (wood sorrel) and chocolate decoration.