Melt butter wirth chocolate and spices . Mix egg with sugar and stir in the chocolate mixture.
Mix flour with the nuts and add to the chocolate-egg mixture Fill into the desired mould and bake at 180 ° C. Completely cool and put in the desired frame.

Bring cream and sugar to 60°C. Emulsify with the chocolate coating.
Let cool to 35 ° C, then fold in the whipped cream. Pour on top oft he brwonie an cool.

Caramelize the sugar with the glucose, add the cream and wait until the caramel has completely dissolved.Stir in the butter.

Blend Caramel mass with Maltodexdrin until it is getting dry“.

Heat water and sugars until it has completely dissolved.
The mix remaining ingredients and pour into 2 pacojet-beaker
Freeze at -22°C before processing. Pacotize it for use.

Boil water and sugar at 120 ° C and prepare an italian meringue.
Take off 30g and mix with the Amaranth. With a piece of baking paper form small and thin rolls. Put in the oven at 80 ° C and dry.

Caramelize sugar until it reaches the desired brown colour, stop the cooking process by adding the hot cream. Add salt and cook at 105 ° C. Mix in the butter and let cool.

Bring milk, cream and vanilla to a boil, cover and let it rest for at least 5 minutes.
Caramelize 60g of the sugar, add the cream and cook slowly until the sugar has completely dissolved. Mix with lota, fill into the desired mould, let cool.

Cook fondant, glucose and butter at 159 ° C , then add the cocoa beans. Pour the caramel onto a silpat and let completely cool. Blend until you get a fine powder. With the help of a small square pattern sieve the powder on a silpat. Melt in the oven for about 2 minutes by 180°C.

Warm water with gelatin until dissolved. Mix homogeneously with the chocolate coating. Spread on a acetate sheet, wait until set and form a tube.

Bring cream, milk, sugar and cocoa beans to a boil and let infuse for 10 minutes.
Combine with the egg yolks and bring to 85°. Strain onto the chocolate and mix well. Fill it into the tube of chocolate jelly and freeze.