Journey into the world - SPICY DARK

knead in a planetary mixer with a shortcrust pastry sheet, cocoa, avoletta and butter, finally add the eggs

roll out to about 3 mm in a pastry machine, rest in the refrigerator

cut with a 16 cm diameter disc

cook between two micro-perforated mats at 170 degrees for about 15 minutes, cool

mix the first 3 ingredients together in a planetary mixer with a leaf, arrange on a 60x40cm baking tray, even better if with a silicone mat with an 8mm high edge Silikomart

arrange the crushed tacos on top

bake in the oven at 175 degrees for about 10 minutes with initial humidity

cool, sprinkle with Pralin Delicrisp Noir and then cut a 14cm diameter disc

heat everything together slightly and mix with a spatula, pour about 140g of caramel into the 14cm insert mould

cool, and before it is completely frozen apply the brownie directly in contact, continue to blast chill in negative

make a ganache with the first 3 ingredients,

semi-whip the cream 2 with water and neutral lilly

gently combine, pour the mousse into the mold and close with caramel and brownie together

blast chill

unmold the cake,

mix the icing cold simply with the marisa without heating it

ice it from frozen at -20 degrees and place it on the cooked pastry shortcrust