1. Melt down butter and chocolate
2. Whisk eggs with honey
3. Combine and sift together cocoa powder, almond flour and baking powder
4. Add salt, emulsify chocolate mixture with pate bombe
5. Add dry ingredients
6. Transfer onto baking sheet, bake at 170 ºC

1. Separately whisk eggs with sugar #1 and egg whites with sugar #2
2. Sift all dry ingredients apart from salt
3. Combine pate bombe and meringue
4. Add all dry ingredients
5. Emulsify with melted butter
6. Bake at 180 ºC

1. Dry caramelize glucose syrup and sugar
2. Add centaurea pollen and salt
3. Pour over chocolate and pecan paste
4. Roll out the mixture between two silpats

1. Heat the cream with glucose syrup and inverted sugar to 80 ºC
2. Emulsify with chocolate
3. When the ganache reaches 35-38 ºC emulsify with butter

1. Combine eggs, egg yolks and sugar
2. Separately bring to boil lemon zest, lemon juice, ginger juice and saffron
3. Pour over egg mixture and bring to boil again
4. Remove from heat add hydrated gelatine and chill to 35 ºC
5. Combine with semi-whipped cream

1. Make an hot infusion with cream and cinnamon sticks
2. Add cocoa powder, honey and dry caramelized sugar
3. Deglaze it with the infusion
4. Add Salt
5. Chill to 35 ºC
6. Emulsify with butter and melted cocoa butter

1. Prepare a hot infusion with cream and marjoram
2. Emulsify infusion with chocolate
3. When ganache reaches 35-40 ºC add semi-whipped cream

1. Heat all ingredients in a pan
2. Blend with the hand blender while heating

1. Emulsify crème anglaise with chocolate
2. Add semi-whipped cream

1. Bring first four ingredients to boil
2. Remove from heat add hydrated gelatine and cocoa powder
3. Blend and strain, emulsify with chocolate

1. Bring first five ingredients to the boil
2. Add hydrated gelatin
3. Add titanium dioxide
4. Strain and add chocolate