1. Bring cacaofruit pulp #1 to a boil. 

2. Pour over the 811 chocolate and emulsify with a hand blender. Cool to 43-45°C and hold. 

3. In a stand mixer, combine the aquafaba, water #1, and cocoa pulp #2 and whip to volume (approx. 5-10 minutes). 

4. Cook the sugar and water #2 to soft-ball stage (114°C), then stream into the whipping aquafaba to create an Italianstyle meringue. Whip until fully cool. 

5. Gradually fold the meringue into the initial chocolate ganache. 

6. Transfer to a piping bag. 

1. Heat the water to dissolve the sea salt, invert sugar, and gelatine mass. 

2. Pour over the slightly melted 823 chocolate and emulsify with a hand blender. 

3. Cool to 40°C, then fold into the semi-whipped cream. 

4. Transfer to a piping bag. 

1. In a bowl, whisk together the sugar, Pectin NH, and cornflour. 

2. Gently warm the raspberry purée and ground pink peppercorn. 

3. Whisk the dry ingredients into the warm purée and bring to a boil. 

4. Remove from heat to cool, then blend in the lemon juice and grapeseed oil. 

5. Once fully cooled, emulsify with a hand blender until smooth. 

6. Pipe into small sphere moulds and freeze until completely set.

1. Melt the 811 and 823 chocolates together, then stir in the praline. 

2. Gently fold in the feuilletine, streusel and salt until evently coated.

1. Add 15g of the crunch to the bottom of the serving cup and gently press down. 

2. Pipe 20g of the 811 cacaofruit mousse over the crunch, then freeze to set. 

3. Pipe 15g of the 823 mousse over the dark chocolate layer and freeze to set again. 

4. Unmould the frozen raspberry spheres and place them directly on top of the 823 mousse. 

5. Fill the surrounding centre with more raspberry confit. 

6. Add another 15g of 823 mousse to cover the confit, then freeze to set. 

7. Finish with a final 20g layer of 811 cacaofruit mousse. 

8. Place plastic wrap directly on the surface. 

9. Once set and ready to serve, remove the plastic wrap and garnish with chocolate décor and crushed pink peppercorns.