Serves: 10 people

Resting time: 2 hours and 30 minutes
Baking: 15 minutes


2x7x17.5cm Baking trays
5cm Cube Silikomart Moulds


Gelatine Mass


  1. Mix the gelatine with the water and allow to swell for about twenty minutes.


Cocoa Biscuit


  1. Whisk together the egg yolks, icing sugar and almond powder.
  2. Beat the egg whites and add the sugar little by little.
  3. Add one-third of the sifted cocoa powder to the egg yolk, icing sugar and almond powder batter, mix, and then add a little meringue once firm.
  4. Add the second third of cocoa, a little more meringue, and then the rest of cocoa and the rest of the meringue.
  5. Pour onto a baking tray lined with parchment paper and spread out to obtain a 20x40cm rectangle. Bake for 15 minutes at 180°C in a preheated oven.
  6. Remove from the oven, let cool, and cut into two rectangles of 7×17.5cm.


Creamy Vanilla


  1. Put the split and scraped vanilla pods in a saucepan with the milk, then remove from the stove and let it infuse for 20 minutes.
  2. Pour the cream through a chinois strainer into another pan and bring to the boil.
  3. Whip the egg yolks and sugar, pour some of the hot cream in while stirring and then pour into the saucepan with the remaining cream and cook like a crème anglaise until it reaches a temperature of 84°C.
  4. Warm up the gelatine in the microwave, add it, and then add the cold butter and mix with a hand blender.
  5. Let cool and pour into the trays containing the cocoa biscuits.


Passionfruit Compote


  1. Pour the passionfruit purée and glucose syrup into a saucepan and warm up.
  2. Mix together the pectin and sugar, add it to the saucepan and bring to the boil for 2 minutes.
  3. Melt the gelatine in the microwave and add it to the previous mixture.
  4. Let cool and divide between the trays.


“Alpaco” 66% Chocolate Mousse


  1. Whip the cream to obtain a foamy but not too firm texture.
  2. Boil the milk then add gelatine that has been previously warmed in the microwave.
  3. Pour over the chocolate and mix gently with a spatula to obtain a glossy ganache. Finish by mixing with the hand blender.
  4. When the ganache is down to 42°C pour it on the foamy cream mixture and mix gently with a spatula.


Chocolate Crisp


  1. Roast the cocoa nibs in an oven at 170°C for a few minutes.
  2. Mix together the feuillantine, crispy rice, chopped almonds and cocoa nibs.
  3. Melt the cocoa butter and chocolate.
  4. Add the hazelnut paste and pour over the feuillantine, rice, almonds and cocoa nib mixture and mix well until it becomes homogenous.
  5. Spread until it is 8mm thick, place between two sheets of parchment paper and place in the fridge.
  6. Once hardened, cut into 4cm squares and place in the freezer.


White Icing


  1. Melt the cocoa butter and white chocolate separately, then mix.
    Add the colouring and mix using a hand blender.
    Use at a temperature of 50°C.




  1. Cut 3.5cm squares sideways on the insert plates.
  2. Pour some chocolate mousse into the bottom of the moulds.
  3. Place a cube in each mould and then cover with mousse.
  4. Cover with the crunchy biscuit and then place in the freezer for about 2 hours.
  5. Remove from the freezer, turn out and score with the hot blade of a knife.
  6. Place the cubes on a rack and ice at a temperature of 50°C.