Three chocolates honey, vinegar, and radicchio

Bring the butter to the boil and leave to one side.
Mix together the icing sugar and flour, add the lemon zest and almond flour.
Place in a stand mixer or cutter, add the melted butter and egg whites.
Emulsify the resulting mixture and leave to rest for at least 8 hours in the fridge.
Dose the mixture and bake at 190°C for 12-15 mins.

Mix together honey, water and agar, bring to a boil.
When is cooling at 50° add the hidrated gelatine pour into a frame. 
Cut after 2-3 hours cooling.

Mix together honey, water and agar, bring to a boil.
When is cooling at 50° add the hidrated gelatine pour into a frame.
Cut after 2-3 hours cooling.

Boil the cream, pour over the chocolate and leave to rest for 5 minutes.
Add the rehydrated fish gelatine and emulsify.
Cool to 4°C and whip in stand mixer.

Boil the cream with the glucose, pour over the chocolate and leave to rest for 5 minutes.
Add the rehydrated fish gelatine and emulsify.
Cool to 4°C and whip in stand mixer.

Boil the cream with the glucose, pour over the chocolate and leave to rest for 5 minutes.
Add the rehydrated fish gelatine and emulsify.
Cool to 4°C and whip in stand mixer.