Chocolate Garden

Mix cream, milk, invert sugar, and egg yolks to make a crème anglaise. Cook to 83°C. Add the hot mixture into chocolate and gelatine mass until fully melted. Whip cream to soft–medium peaks, then fold into the mixture at 40°C.

Make a sabayon: combine egg yolks, eggs, and sugar (1) in a mixing bowl. Whisk on high speed until light and fluffy (ribbon stage), then reduce to low speed to refine air bubbles. Prepare a meringue with egg whites and sugar (2), whip to medium peak. Gently fold the meringue into the sabayon, then fold in flour and cocoa powder, followed by melted butter, until fully incorporated. Bake at 180°C for 12–15 minutes, or until fully cooked.

Warm the milk. Make a caramel with sugar (1). Deglaze with the warm milk. Mix sugar (2), salt, and egg yolks together, then temper with the caramel milk and cook like pastry cream. Cool to 35°C, then blend in butter.

Warm cream, glucose, and invert sugar. Pour the mixture into dark chocolate and gelatine mass until fully melted. Mix well. When the xture reaches 32°C, add cold cream and blend well.

Melt white chocolate, cocoa butter, and pecan paste. Stir in sea salt flakes. Add baked kunafa and mix until well combined