The black pearl

Make irregular stains on the mould using a paint brush and 25 g of warm white chocolate plus the violet colouring. Coat the mould with the rest of the warm white chocolate and the white colouring. Once out of the mould, use a paint brush to paint the pieces lightly with the powdered black colouring. 

Place the Catanias and the pearled silver colouring in a small jar or recipient. Shake vigorously for a few seconds.

Make a crème anglaise at 82ºC. Strain and scald the 70% chocolate. Emulsify and set aside in the refrigerator. Place in a piping bag and keep in the refrigerator until it's time to assemble the dessert.

Melt the chocolate and the butter. Add the egg yolks. Whisk the egg whites with the sugar to obtain a meringue. Add the powdered cocoa making folding movements. Mix the meringue into the melted chocolate. Bake in the oven at 200ºC for about 5 minutes.

Mix all the ingredients using the food processor paddles. Make a cylinder with the mixture and wrap in cling film. Freeze. Grate onto a Silpat silicon mat and bake at 150ºC. Leave to cool and seal with 70% chocolate.

Boil the milk and scald the 70% chocolate. Add the previously soaked gelatin. When the mixture reaches 35ºC, add the semi-whipped cream.

Heat the cream and the neutral coating to 70ºC. Dissolve the chocolate in the microwave and scald. Apply at 35ºC