4 people
For the hot chocolate
200 g dark chocolate, 52% cocoa
1 g powdered liquorice
1 g ginger
For the chocolate clusters
200 g water
6 g methyl
For the chocolate mousse
125 g milk
2.5 g santolina (lavender-cotton)
30 g egg yolk
30 g sugar
2 g gelatine (1 sheet)
1.8 g agar agar
125 g chocolate 52% cocoa
200 g cream, medium whipped
For the strawberries
450 g strawberries
70 g sugar
In addition
fried rolled oats
pansies, cut into thin strips
For the hot chocolate
Melt the chocolate in accordance with its characteristics. Mix the remaining ingredients and pour into 48 half-spherical silicone moulds. When hardened, join the chocolate halves together by applying heat to the surfaces to be joined. Set aside.
For the chocolate clusters
Beat both ingredients in a mixer. Leave to rest for 12 hours.
Drill a ball of chocolate with the tip of a thin needle.
Place the chocolate, fastened by the needle, into the mixture of water and methyl. Then leave it stand in water at 80°C for 4 minutes. Repeat this operation with the six spheres of chocolate for each serving.
For the chocolate mousse
In a saucepan, heat the mixture of milk, egg, sugar, santolina, agar agar and gelatine at not more than 75°C. Once heated, pour the mixture over the previously chopped chocolate. Leave to rest until it reaches about 22°C. When this temperature is reached, mix gently to prevent the cream from collapsing. Leave to stand in the fridge.
For the strawberries
Roast the strawberries smothered in sugar at 200°C for 30 minutes. Once roasted, pass through a chinois. Set aside.
Pour 3 soup spoons of prepared strawberries into a hot bowl (55°C). On this, carefully place to one side, the chocolate balls and remove the needle. Place a scoop of mousse beside them and the fried rolled oats on top of the mousse. Sprinkle pansy strips over the dish.