Boule Chocolat

Heat together milk, cream, glucose syrup, sorbitol and agar agar in saucepan.
Pour over chocolates and emulsify.
Add butter and emulsify with hand blender.
Leave to cool and pipe into truffle balls.

Mix together all ingredients.
Pour into siphon and deposit into ball-shaped pan to bake.

Mix together all ingredients.

Heat together sugar, trehalose, vanilla and water, and leave to infuse for 15 minutes.
Add to egg yolks and whip.
Whip together cream and rum, and mix into egg yolk mixture.
Store in freezer.

Melt together chocolate and cocoa butter.
Add Pailleté Feuilletine™.
Coat vanilla parfait.

Mix together all ingredients.

Use for flambé.

Make caramel with water and sugar.
Add butter.
Mix in cocoa nibs and almonds, and bake into tuiles.
Sprinkle with oblate powder and gold powder.

Fill bottom of cup with granite and place coated vanilla parfait on top.
Wrap truffle ball filled with ganache in chocolate dough, bake and flambé with rum.
Place on top of parfait.
Pipe sauce exotic and sprinkle décor on top.