Brownie trio

*nuts optional

• Melt the chocolate together with the butter in a bain-marie.
• Mix the eggs, sugar, almond flour, allspice and vanilla together, then add the chocolate mixture.
• Bake in a ring with wax paper for 25 minutes at 175 °C and leave to cool outside the oven for 15 minutes; cut to the desired shape.

*Each chocolate in its box has its own heat curve. Check first.

• Put the chocolate in a bowl in the bain-marie. Stir until it reaches 45-50 °C, then remove from the heat.
• Keep 1/3 (100 g) of the melted chocolate to one side. Add solid chocolate to the other 200 g to reduce the temperature to 28-29 °C.
• Add the remaining 100 g of chocolate kept to one side to increase the temperature to around 31-32 °C; now it is ready to spread between two guitar sheets and create the desired shape.

• Gently melt the chocolate in the microwave, just for a few seconds. Bring the milk to the boil and simmer, infusing with the mint. Ensure the gelatine is well drained, then add it to the mixture along with the almond butter, then pour on top of the chocolate to create an emulsion.
• Add the cold cream and perfect the emulsion with a hand blender. Transfer to a bowl and cover with cling film, leaving it to crystallize for 8 hours.

• Rose Ganache: Infuse with rose water once emulsified.
• Gently melt the chocolate in the microwave, just for a few seconds. Simmer the milk, add the well drained gelatine and tip onto the chocolate, creating an emulsion.
• Add the cold cream and perfect the emulsion with a hand blender. Transfer to a bowl and cover with cling film, leaving it to crystallize for 8 hours.

Edible red dust

• Mix both ingredients together until it makes a pink powder.
• Sift over the Rose Brownie.

• Use a spiral shaped mould.
• Heat up the cream and pour over the emulsified Tobado chocolate. When everything has been well mixed together, add the oil and a pinch of salt and put in the mould.
• Freeze and demould. Place on top of the brownie.