LE 95

Melt the milk chocolate with the praliné. Combine with the crispy rice. Spread on the chocolate genoise. Store.

Whip the egg yolk with the almond powder and the icing sugar to a steady foam. Separately whip the egg white with the sugar to a soft meringue. Combine the flour with the cacao powder and the crushed cacao nibs, fold into the egg yolk mixture, followed by the melted butter. Fold in the meringue. Spread over a baking tray and bake at 180°C during 8 minutes. Store in the refrigerator.

Heat the Debic Crème Brulée to 90°C and mix with the other ingredients, using a hand blender. Portion in 3 Silpats and freeze. Fill honeycomb molds with the remaining crèmeux, freeze as well.

Bring the sugar and water to a boil at 120°C. Pour gently over the egg mixture, in the stand mixer. Run slowly at medium speed, so that the mixture can cool down. Melt the dark chocolate at 45°C and combine alternately with the egg mixture and the soft whipped cream.

Heat the Debic Stand & Overrun with the inverted sugar. Pour over the dark chocolate. Use a hand blender to make an emulsion while adding the Debic Stand & Overrun. Store in the refrigerator.

Mix half of the sugar with the cacao powder (to avoid clumps). Bring the water, Debic Végétop, with the remaining sugar an d the sugar-cacao mixture to a boil (102°C). Add the neutral glazing and the gelatin mass mix during 2 minutes with a hand blender. Use at 35°C.

Assemble reversely, starting with the dark chocolate mousse. In the center place the frozen crèmeux brulée. Finish with the rest of the mousse and seal with the combined genoise-crispy bottom. Freeze. Unmold and glaze with the dark cacao glaçage. Decorate with the honeycomb crèmeux or the whipped ganache on a baked cookie bottom.