Chocolate vanilla

Heat the egg white with the sugar to 50°C.

Beat until light and airy.

Fold in the icing sugar and the cocoa powder with the spatula.

Pipe into the desired shape on a silicone mat.

Cover with baking paper and leave to dry for 1 night at 90°C.

Heat the milk with the cream, the egg yolks with the sugar and stir to form a crème anglaise to 84°C.

Add the chocolate and mix with the hand mixer to form a smooth texture.

Heat 1/4 of the cream with the vanilla and the sugar.

Melt the gelatin mass in this.

Add the rest of the cream and the mascarpone.

Mix with the hand mixer and pass through the sieve.

Melt the butter together with the cacao mass.

Stir the marzipan with the sugar (1).

Gradually add the egg and the egg yolk.

Replace the butterfly blade with the beater in the beating machine and beat until light and airy.

Beat the egg white with the sugar (2) to stiff peaks and fold this into the egg yolk mixture.

Add the sifted flour and the cocoa powder in 3 parts.

Finally, mix in the butter mixture.

Spread the oil on a plate and place a plastic film on top.

Pipe drops of melted chocolate side by side and press the plate with plastic foil.

Lift the plate up again and keep it upside down.

Slide the plate upside down in a cart.

Only turn the plate over when the chocolate has fully crystallised.

Carefully remove the chocolate decorations from the plastic.