Vanilla Chocolate Cloud

Heat the egg whites and sugar till 55’C in a hot water bath.

Whip airy and stop when it still feels a bit warm.

3) Fold in the sifted icing sugar followed by the cocoa powder.

Pipe on the tray with a silicone mat and place another silicone mat on top

Dry at 80’C in the oven overnight.

Dark chocolate sponge

Melt butter and cocoa mass.

Mix marzipan with sugar (A) with a paddle.

Slowly add the eggs and egg yolks, scrape and make sure there is no lumps then change to a whip and whip it to light.

Fold in the sifted flour and cocoa powder in three additions.

Drizzle and fold in the melted butter and cocoa mass mixture.

In a saucepan, heat the cream and the milk.

Combine together egg yolk and sugar.

Cook all like a creme anglaise at 84’C.

Add the dark chocolate.

Mix with the hand blender to have a smooth texture.

Based on gelatine powder and leaves:

Mix water and Gelatine powder/leaves into a bowl and leave it on the table for 10 minutes.

Place the bowl into the microwave and heat till 60’C

Leave in the fridge and cut into cubes.

So with leaves don’t squeeze the water out the leaves, place the leaves together with water into the microwave.