100% COCOA

Mix egg yolk and first part of sucrose fluffy. Make a meringue out of egg whites and second part of the sugar. Fold both together. Melt the chocolate together with the butter and fold into the mixture as well. Lastly, fold in the dry ingredients. Spread out in 2-3 mm and bake of at 190°C for 4-6 min. 

Bring milk, cream, inverted sugar and egg yolks to 80-84°C. Strain and pour directly onto the chocolate. Emulsify well with a hand mixer. Whip the cream to soft peaks and add to the mixture. 

Melt the chocolate and cocoa butter together. Mix with crispy flakes by choice and visual effect.

Dip the frozen mousse half way up to the top.

Melt the chocolate and cocoa butter together. Temper to 35°C. Then use a compression machine to spray an even velvet layer.

Bring cream and inverted sugar to boil. Gradually pour onto the chocolate and cocoa butter. Emulsify with hand blender and add butter. Finally add the nibs for extra texture. 

Heat the cream, liquid glucose and inverted sugar. Pour it gradually over the chocolate. Emulsify well with a hand mix. Finally add the cold cream and let set in fridge for minimum 3 hours. Whip before montage. 

Mix sucrose, pectin, butter, water and glucose. Cook over low heat. Heat up the cocoa nibs and add to the mixture. Spread between two thin silpats. Bake of at 170°C. Cut and set aside in a dry place.