Almond flower

Crush the mixture with the cutter until a smooth paste is obtained.

Heat the almond milk to 40ºC and add the solids. Cook at 85ºC. When cold, add the Amaretto. Crush and leave to mature for 24 hours. Cream.

Place the almonds on a baking tray and toast for 10 minutes at 150ºC. Add the almonds to the water, crush and macerate for 24 hours. Strain through a superbag and keep the liquid.

Make a syrup. Allow to boil for 4 minutes. Keep stirring to prevent sticking.

Spray oil onto a Silpat and place a sheet of oblaat on it. Paint the surface of the oblaat with the syrup using a paintbrush. Place another layer of oblaat and paint again with the syrup. Then use a microplane to grate raw Marcona almond (do not allow the syrup to dry so it sticks properly). Bake at 140ºC for 10 minutes.

Grind the tender almonds and keep them in milk. 

Cook everything except for the bitter aperitif and bring to the boil. Add the bitter aperitif and leave to gellify. Crush and strain.

Boil the cream. Add the hot cream over the chocolate and the praline and crush. Leave to rest for 24 hours. Before assembly, whisk lightly to increase the volume.