Spicy chocolate dessert

Préparation

• 01 The day before, make the spicy confit: Hydrate the gelatin in a bowl of cold water. Heat the ginger and water to 40°C. While stirring with a whisk, gently add the sugar mixture and agar agar. Bring to a boil for 1 minute. Then, off the heat, add the drained gelatin. Blend with an immersion blender. Let it set overnight, then blend the mixture the next day before use. Store in a bag.
• 02 The day before, make the chocolate icing: Hydrate the gelatin in a large volume of cold water. In a saucepan, bring the water, sugar, and glucose to a boil, then add the sifted cocoa powder. Mix with a whisk. In another saucepan, boil the single cream and honey. Add this mixture to the first mixture (water/sugar/glucose/cocoa). Bring back to a boil, then add the drained gelatin. Mix well until the gelatin is completely melted. Store in the refrigerator overnight before use.
• 03 The day before, make the chocolate insert: Melt the chocolate in a bain-marie. Bring the cream to a boil. Then pour it over the chocolate in 3 batches, creating a nice emulsion. Pipe 20g per mold, tap, and freeze for 4 hours to harden. Unmold before assembling the next day.
• 04 Make the sweet cocoa pastry: Mix the softened butter with the icing sugar. Add the eggs and salt. Mix with a mixer until the mixture is smooth, then add the sifted powders (almond powder, cocoa, and flour). Form a ball and cover the dough with cling film. Let it rest for 2 hours in the refrigerator. Roll out thinly (2 mm thick) between two baking sheets. Leave in the refrigerator for 30 minutes to make it easier to cut. Cut into 6 cm discs, then 4 cm discs to make rings. Freeze for 1 hour, then bake between two baking sheets at 160°C for 15 minutes.
• 05 Make the chocolate mousse: Bring the milk and cream to a boil (1). Pour the boiling milk/cream mixture over the egg yolks, mix, then pour everything back into the saucepan and cook until fluffy (85°C). Once the custard is cooked, pour it over the previously melted chocolate. Mix to create a nice emulsion. Whip the cream (2), then mix with the chocolate custard.
• 06 Prepare the chocolate decoration: Spread the chocolate in a thin layer on a sheet of acetate. When the chocolate begins to set, cut out a 6cm and 4cm diameter circle to create chocolate discs. Once set, remove the chocolates from the mold and dust them with cocoa powder.
• 07 Move on to assembly: Pour about 40g of mousse into the molds and then use a spatula to bring up the edges well. Place the insert in the mousse and pipe a drizzle of spiced confit. Cover with mousse to the level of the mold. Leave to set in the freezer for at least 3 hours. Remove from the mold and then glaze with the chocolate icing at about 38°C. Place on the shortbread. Then add the chocolate decoration and finally a few drops of spiced confit.