Mix together and bake at 150°C for 20mins
 

Heat the water, dextrose, glucose, sugar and stabilsator
Add the rest of the ingredients and freeze

Boil the milk, cream and glucose then add the softened gelatine
Pour over chocolates and mix well
When cooled add the whipped cream in three times then the meringue

Boil the milk, cream and sugar together and pour over the egg yolks already mixed with the cornflour and poudre à crème
Make a crème patisserie then add the chocolates and butter

Mix together and freeze
Turbine in Pacojet and then place into small sphere moulds

Cook isomalt to 165°C, then add the powder and mix well
Pour on to silplat and make forms

Mix all together, put into siphon

Boil together the purees with the almond milk then pour over egg yolks already mixed with sugar
Make an anglaise then add gelatine and then cool
Add butter at 40°C

Mix all together, strain into siphon
Add gas canisters then cook in microwave

Warm the chocolate and mix with the massepain
Add the almonds and grind coarsely

Boil milk with sugar, vanilla and tonka bean
Leave to infuse then add rest of ingredients