Heat the 90g fresh cream with milk, sugar and yolk. Add the Origine Ghana chocolate into mixrure "1" and emulsify them. Add 375g fresh cream into mixture "2" and mix them well. Pour into a mould, diameter 16cm.

Heat the mascarpone cream partially with milk and yolk. Add the rest of the mascarpone cheese and pour into the mould, diameter 15cm.

Heat the fresh cream, sugar and yolk. Add the extracted Espresso and gelatin. Pour into the mould, diameter 15cm.

Make a meringue with Egg white and sugar (beaten to a hard peak). Mix the rest of the ingredients, then mix the meringue into it.
Pour into the mould and bake it at 180°C for 12 minutes.
Cut out with the mould, 15cm, and instill Espresso into it.

Make a caramel with sugar. Mix the caramel with the roasted hazelnuts and break it into crunchy parts.

Bring the fresh cream and cardamom to a boil and then infuse the flavour to the fresh cream. Pour the cream over the Callebaut Origine Ghana chocolate and emulsify the mixture. Add the hazelnut liquor into the mixture "2". Pour the mixture "3" into the mould, diameter 15cm.

Mix all ingredients.
Pour the mixture onto a sheet tray to make a 3mm thick layer and let it cool down.
Cut out with the mould, 15cm.

Make a meringue with egg white and sugar (beaten to a hard peak). Mix the rest of the ingredients, and then mix the meringue into it.
Use a piping bag with piping hole, diameter 10mm, and make a disk diameter 15cm.

Bring the fresh cream to the boil and then pour it over the Callebaut Origine Arriba chocolate. Add the nappage into the mixture "1" and make it 35°C.