1. Whisk egg yolks until pale, meanwhile bring the sugar, water and glucose to 105°C
2. Make a pâte à bombe
3. Add hazelnut praline and paste then whisk until cool
4. Whip the heavy cream
5. Fold the cream mixture into the pâte à bombe
6. First pipe a layer of the parfait into the moulded chocolate sphere and then a layer of gianduja. Then a layer of parfait again and then last layer to fill the sphere is the apricot coulis
7. Freeze and spray

1. Bloom the gelatin for 5 minutes
2. Bring milk, water, sugar, tonka beans and agar to the boil while stirring
3. Add chocolate
4. Let the tonka beans steep in mixture for 5 minutes then strain
5. Add gelatin and stir until combined
6. Pour into the tube mould and let cool completely

1. Melt butter and sugar
2. Add the melted chocolate and mix until it’s partially combined into the sugar mixture
3. Temper your eggs with the chocolate mixture and mix until the batter is homogenized
4. Pipe the batter into your mould and bake at 180°C for 3 minutes
5. Freeze in a blast freezer

1. Bring the agar, water, purée, vodka and glucose to the boil while whisking
2. Pour into a shallow hotel pan and reserve in the fridge until set
3. Once completely set and cool, blend smooth
4. Reserve in the fridge until needed

1. Melt the chocolate with water
2. Pour into a beaker
3. Freeze solid
4. Run through in a Paco Jet machine 3 times

1. Place the chocolate and cream in a bowl and melt together in a microwave
2. Temper the egg whites with chocolate mixture and mix until combined
3. Transfer into a siphon and charge with 2 cartridges

1. Toast the hazelnuts
2. Add sugar and caramelize until golden brown
3. Add chocolate and stir until the hazelnut pieces are coated with chocolate
4. Spread on parchment paper and let cool

1. Preserve for plating.