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Chocolate Mousse (25 individual portions)
-1000 g dark chocolate
-1000 g blueberry purée
- 100 g sugar
- 50 g glucose
- 25 g water
- 190 g egg yolks

Method
- Boil the blueberry purée to make a ganache
- Boil the water, sugar and glucose (for the syrup-based pâte à bombe)
- Pour slowly over the yolks, poach, sieve through a fine strainer and beat at slow to medium speed
- Incorporate the pâte à bombe with the ganache using a balloon whisk

No-flour chocolate biscuits
-240 g egg whites
-250 g sugar
-160 g egg yolks
- 70 g cocoa

Method
- Whip together until fluffy egg whites and sugar
- Fold in the cocoa and then the egg yolks
- Set out small 3 cm-diameter portions of the mix
- Cook at 350° F for 15-20 minutes.

Cranberry jelly with Tonka beans
- ½-size plastic cooking pan
- 1000 g frozen cranberries
- 10 gelatin sheaths

Method
- Cover the cranberries with water and boil until completely softened
- Press through a fine strainer and incorporate the soaked, pressed gelatin
- Sweeten with Tonka bean-infused Baume syrup
- Coat the plastic pan with plastic film
- Pour in the gelatin mixture and refrigerate

Buckwheat and hazelnut crumble
- 350 g flour
- 150 g buckwheat flour
- 500 g butter
- 500 g hazelnut powder
- 10 g salt
- 500 g granulated sugar
- 500 g roasted, cracked hazelnuts

Method
- Combine all ingredients in the order given until the mixture is crumbly.
- Cook in the oven until golden.

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