Guayaquil

Combine the sugar and the pectin X58. 
Warm up the milk then add the sugar-pectin. Boil for one minute. 
Pour on top of the chocolate. Cool down to 30℃ and pour into the glass.
Set in the fridge for few hours.

Warm up the milk to 50℃.
Add the sugar and pectin combined together and bring to the boil.  
Add the orange blossom water when the mix is at 30℃. 
Let set in the fridge. 
Pour into the siphon and add two cartridges of gaz. 
Shake well.

Mix the grue and the sugar together. Combine all the ingredients together and mix until your get a dough. 
Make some small balls and baked at 150℃.    

Make the crème anglaise and pour it on top of the melted chocolate.
Crystalize in the fridge overnight.