1. Mix all the dry ingredients
2. Add the cold, cubed butter and mix with a paddle until sandy streusel texture
3. Bake at 150°C for 30 minutes

1. Bring the milk, cream, and glucose to a boil.
2. Pour over the chocolate and blend to emulsify.

1. Fold the whipped cream into the soft ganache in three stages.
2. In a 22mm x 150mm rectangle mold, make a thin layer of the baked streusel.
3. Pipe the semifreddo over the streusel, then top with a little more streusel.
4. Freeze and unmold.

1. Bloom the gelatin in 12.5g water.
2. Combine the cream, glucose, fleur de sel, and sorbitol.
3. Bring to the boil.
4. Pour the hot cream mixture over the chocolate in thirds, stirring well each time.
5. Combine the agar and 80g water, boil for one minute.
6. Pour the agar mixture into the chocolate mixture then add the bloomed gelatin.
7. Blend with a hand blender until smooth.
8. Portion into rectangle bar molds and set in the refrigerator.

1. Combine all ingredients and blend until smooth with a hand blender.
2. Strain and pour into a whipped cream canister. Charge with two No2 chargers and shake well.
3. Portion into cups and microwave for approximately 1 minute, refrigerate.

1. Make a dry caramel with the sucrose.
2. Deglaze with the butter, then stir in the cream gradually.
3. Add the fleur de sel and cinnamon, blend smooth.

1. Combine all ingredients and blend well.
2. Portion into dome moulds, freeze.
3. Once frozen, unmould and drop in the alginate bath for three minutes.
4. Remove from the bath, rinse, and reserve in the simple syrup.

1. Combine all ingredients and mix well.

1. Combnine sucrose and water and bring to a boil to dissolve.

1. Bring the water, isomalt, sucrose, and glucose to a boil.
2. Add the cocoa nibs, steep 20 minutes, strain and refrigerate.

1. Combine the cream and the syrup well.
2. In a large container, submerge an aerator in the cold mixture to make bubbles