Moussa Arriaga
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| Weight | Ingredients |
| 100 г | Almond flour |
| 60 г | Agave syrup |
| 170 г | Valrhona Ariaga 59% |
| 270 г | Whole milk |
| 5 г | Agar agar |
| Preparation: | |
| Almond crystals. Gently mix the almond flour with the agave syrup until it feels like marzipan. Between two pieces of parchment paper, roll out the dough as thin as possible (1 mm). Remove the top sheet and bake for 7-8 minutes, until golden. Store in a dry place. Chocolate cream. Over low heat, bring to a boil. Place the chocolate in a bowl. In three or four batches, pour the hot milk and agar agar over the chocolate, stirring after each time. Blend until the mixture is glossy and elastic. Pour the emulsion into small bowls and store at room temperature. Glue the almond crystal pieces onto the chocolate mousse. |