Mix the ingredients, vacuum-packed them and sift before use.
     

1. Bring to a boiling point milk, butter and vanilla, add the cocoa mass and then the flour. Make a soft polenta, as if making cream puffs. Put the compound in a planetary kneading machine with flat beater. Add bit by bit and in rotation milk, eggs and yolks, then baking powder, salt and rhum. Sift the compound.
2. Beat the albumens in the planetary kneading machine with flat beater adding the powders in two times.
3. Dress and cook 13min at 190°C.

1. Dissolve the salt in the orange juice, work in the kneading machine the butter and the flavourings, add the other ingredients and in the end blend in the cocoa mass molten at 30°C and mix well. Incorporate the chocolate grains.

1. Chill to 70°C, add 400g of roasted Gruè. Leave in infusion overnight. Just before use add 80g of cocoa mass and emulsify with a hand mixer.

1. Mix well sugar and yolks, add the yolks. Heat up the milk and the vanilla, as soon as it starts boiling add to the first mixture and cook as a regular custard. Pour still warm on the chocolate and mash with the cutter.

1. Warm up to 60°C the cream infusion and the honey and pour on the chocolates, then mash with the cutter for three minutes. Blast chill and beat in the kneading machine.

Warm up to 60°C the cream with sugar, yolks and vanilla, pour them on the cocoa butter and the gelatine. Mash with the cutter for three minutes. Blast chill and beat in the kneading machine.

Add to the cream spices, caster sugar mixed with invert sugar and glucose. Heat to the boiling point, add dissolved hydrated gelatine, filter and then mix with a minipimer (hand cutter). Pour the compound on the chocolate cut in pieces, mixed with the hazelnut cream, blend homogenously with a minipimer (hand cutter) and filter again. Blast chill to cool. Ice at 42°C.