Dark chocolate entremets

Steps:

• Melt the GUANAJA 70% dark chocolate and butter at approx. 50°C. 
• Beat the egg whites, adding in the sugar as soon as you start doing so to make sure you obtain a totally smooth mixture. 
• Add a small amount of beaten egg white to the chocolate and butter mixture, followed by the egg yolks.
• Use a whisk to smooth out your mixture.
• Finish off by adding the remaining egg whites.
• Spread 500g of mixture on a 30 × 40cm tray and bake at 180°C for approx. 12 to 15 minutes.
• Once the sponge has been baked and cooled, use a round cutter to cut it to the same size as the silicone molds' base.
• Set aside.

Steps:

• Heat the egg white and sugar mixture in a bain-marie, whisking it all the while until it reaches 55-60°C, then whisk it in a blender until it has cooled. 
• Melt the GUANAJA 70% dark chocolate at 55°C and whip the cream until it has a mousse-like texture. 
• Emulsify the chocolate by adding in the smallest possible quantity of cream until you have an elastic, glossy texture. 
• Add in the meringue mixture as soon as it is out of the blender. 
• Mix it in gently and finish off by adding the remaining whipped cream.
• Immediately pour it into half-sphere molds and place a disc of flourless chocolate sponge on top of each one.
• Freeze.

Steps:

• Mix together the brown sugar, finely ground almonds, flour and salt.
• Cut the cold butter into small cubes.
• Add the butter and mix using the paddle attachment in a stand mixer until you obtain a homogeneous dough.
• Form small, evenly sized balls on a silicone-coated mat and bake at 150-160°C (302-320°F) for approx. 14-16 minutes.
• Use once cool.

Steps:

• Use the sugar, water and glucose to make a syrup over medium heat.
• Add the sweetened condensed milk and rehydrated gelatin.
• Make an emulsion by combining the mixture (split into 3 batches) with the melted GUANAJA 70% dark chocolate.
• Mix in an immersion blender until the emulsion is perfectly smooth, taking care not to incorporate any air.
• Store in the refrigerator for at least 3 hours and use at 35°C (95°F).