1. Toast the almond ground and pecan nut
2. Melt the chocolate, egg white and sugar whip up and mix with almond ground and chocolate ,bake at 170c 15 to 18 min

1. Bring to boil 200g cream with jasmine tea, let it soak at 20 min ,
2. Gelatine to soak in cold water, filter the tea cream if not enough add some more cream
3. Reheat the cream to 85ºc add the soft gelatine and pour into chocolate
4. Mix it well with whipping cream
 

1. Bring to boil 500g water with jasmine tea let it soak at 20 min ,
2. Soak gelatin in cold water and filter the tea
3. Take 280g with blackcurrant puree and sugar to boil and add the soft gelatine  

1. Gelatine soak in cool water let it soft, boil the cream with glucose , icing sugar pour into milk chocolate mix well and add soft gelatine

1. Put on the plastics sheet cover one more on top roll it to almost 2mm thick . 

1. Bring to boil cream and earl grey tea and cover with plastics film let it soak at 20 min
2. Filter the cream and add more cream to 375g ,gelatine soak into cold water , sugar and egg yolk whipping up ,
3. Reheat the cream and pour into egg yolk return to sauce pan cook at 85ºc ,let it cool down to 34ºc add the soft butter using hand blender to blend it smooth.