CRISP - COCOA
Crumble the baked sweet shortcrust pastry. Melt the dark chocolate and the cocoa butter, then mix all of the ingredients together. Spread the crisp to form a 5mm layer between two sheets of dipping paper and refrigerate. Cut out circles of 5.5cm in diameter.

JOCONDE SPONGE - COCOA
Sift the flour, the potato starch and cocoa powder together. Melt the butter. Beat the egg yolks with the caster sugar until pale. Separately, whisk the egg whites with the caster sugar until stiff. Pour the beaten egg yolks into the egg whites. Add the dry ingredients and the natural flavour cocoa taste. Mix in using a spatula. Add the butter at 45°C. Spread 800g of sponge mix onto a baking mat in a 40x60cm frame. Bake in a fan-assisted oven at 170°C for about 15minutes. Turn out onto a rack as soon as it comes out of the oven. Leave to cool, then cut out circles of 4cm in diameter.

CREAM - COCOA
Bring the milk, cream and cocoa powder to the boil and add the hydrated gelatin. Emulsify over the melted white chocolate and natural flavour cocoa taste mixture using a spatula. Blend. Pipe 30g of cocoa cream into cylindrical moulds of 4.5cm in diameter. Place the sponge circles on top with the crust facing outwards. Freeze.

MOUSSE - COCOA
Combine the caster sugar and sifted cocoa powder, add water and bring to the boil. Poach the egg yolks with the cocoa syrup at 85°C. Add the hydrated gelatin. Whisk the mixture in a mixer fitted with a whisk attachment. At the same time, whip the cream with the caster sugar until soft consistency. When the pâte à bombe has reached 30°C, add the natural flavour cocoa taste and the whipped cream in several stages using a spatula. Pipe 30g of cocoa mousse into a cylindrical mould of 6cm in diameter. Position the insert. Pipe another 5g of cocoa mousse, then position the crisp circle. Smooth and freeze.

DARK CHOCOLATE SPRAY
Melt the dark chocolate and the cocoa butter together. Mix, adding the grapeseed oil. Strain. Remove the mould and spray with a velvety mist of dark chocolate spray.

DECORATION
Roll out a tempered dark chocolate couverture. Cut out a cocoa pod pictogram using a toothpick before crystallisation, or with a water jet cutter after crystallisation. Mix the neutral glaze and cocoa powder. Place the chocolate decoration on top of the entremet. Using a piping cone, fill the holes in the chocolate decoration with cocoa glaze.