• 60g unsalted butter, room temperature
• 120g Dulcey 32% from Valrhona
• 2 eggs
• 170g sugar
• 40g almond flour
• 1tsp finely ground coffee
• 1 pinch of salt

• 50ml heavy cream
• 1 ½ tsp coffee beans
• 25g butter
• 50g glucose syrup
• ¼ tsp vanilla extract
• 75g sugar
• 1/8 tsp salt, or more to taste

• 1 ½ sheets gold leaf gelatine
• 110ml milk
• 20g coffee beans
• 220g Dulcey 32% from Valrhona
• 220ml heavy cream

• 3 sheets gold leaf gelatine
• 75g Dulcey 32% from Valrhona
• 25ml water
• 75g sugar
• 50ml heavy cream
• 75g glucose syrup
• 1 tsp finely ground coffee

• 100g Dulcey 32% from Valrhona
• Dulcey pearls from Valrhona

Melt chocolate and butter slowly in the microwave or on a bain-marie. In another bowl, lightly beat the eggs and sugar. Stir into the melted chocolate/butter. Fold in the almond flour, coffee and salt. Line a 6in tart ring with parchment paper. Bake brownie at 350F for 30min or until done. Cool completely at room temperature, then place in freezer.

In a small covered saucepan, bring coffee beans and cream to a boil. Remove from heat, and allow to infuse 10min covered. Sieve to remove the coffee beans. Place cream back onto heat, add butter and salt, and bring to a boil. Add glucose syrup. In another saucepan, met sugar until golden and remove from heat. Slowly pour the warm cream into the sugar while whisking well. Transfer caramel to a bowl and allow to cool slightly, then add more salt if needed. Pour caramel on top of chilled brownie and freeze minimum 3 hours.

In a small covered saucepan, bring milk and coffee beans to a boil. Remove from heat, and allow to infuse 10min covered. Sieve to remove the coffee beans. Soak gelatine in cold water. Melt chocolate in the microwave or on a bain-marie. Bring the coffee milk to a boil, remove from heat, squeeze excess water from gelatine and stir into coffee milk. Pour mixture into the chocolate while whisking well. Blend with an immersion blender until smooth and glossy. In a stand mixer, whip cold cream to soft peaks. Gently fold whipped cream into chocolate/milk mixture. Fill an eclipse silicone mould with the mousse, and gently press down the caramel brownie with the caramel part facing downward. Freeze overnight.

Blitz chocolate in food processor until finely chopped. Soak gelatine in cold water. In a small saucepan, bring cream, water, sugar and glucose syrup to a boil. Remove from heat, squeeze excess water from gelatine, and stir into warm cream. Pour cream into chocolate and stir until melted and combined. Add coffee and blend with an immersion blender. Cover surface with cling film and allow glaze to cool to 35C/95F. Place the frozen entremet on a pastry ring and pour the glaze over it. Let the glaze set, remove droplets with a knife and transfer to a serving plate. Move to the refrigerator to thaw.

Melt and temper the chocolate. Pour into silicone wave mould. Place chocolate pearls scattered on the surface of the mirror glazed entremet. Balance chocolate wave to “float” on top of pearls. Enjoy!