1. Finely grind the saffron. 

2. Warm the milk to 60°C. 

3. Add the saffron, cover and leave to refrigerate overnight to infuse.

1. Gently warm whipping cream #1. 

2. Pour over the 811 chocolate (melted to 42°C) and emulsify with a hand blender. 

4. Warm the infused saffron milk to 40°C and add into the ganache. 

5. Emulsify again until perfectly smooth. 

6. Whip whipping cream #2 to soft peaks, then gently fold into the chocolate mixture. 

7. Use immediately for assembly.

1. Make an anglaise by cooking the whipping cream, sugar, and egg yolks to 82°C. 

2. Stir in the gelatine mass to dissolve. 

3. Pour the hot mixture over the 811 chocolate and emulsify with a hand blender. 

4. Warm the infused saffron milk to 40°C and stream it into the crémeux. 

5. Emulsify again until perfectly smooth. 

6. Pipe into cylinder moulds and freeze.

1. Mix the Extra Brute cocoa powder and sugar together. 

2. Bring the water, glucose and cocoa-sugar mixture to a boil. 

3. Remove from heat and add the gelatine mass, stirring until completely dissolved. 

4. Pour the hot mixture over the 811 chocolate and condensed milk. 

5. Emulsify with a hand blender until perfectly smooth. 

6. Leave to rest overnight in the refrigerator. Use the following day between 30-32°C. 

1. Whisk together the sugar, Pectin NH and cornflour. 

2. Gently warm the raspberry purée. 

3. Whisk the dry sugar mixture into the warm purée and bring to a boil while whisking. 

4. Remove from heat and allow to cool. 

5. Blend in the lemon juice and sesame oil until smooth. 

1. Mix all dry ingredients together. 

2. Dice the chilled butter and add to the dry mixture. 

3. Mix until the dough forms small, pebble-like crumbs. 

4. Bake at 165°C until golden brown.

1. Melt the 823 and Gold chocolate together, then stir in the praline. 

2. Gently fold in the feuilletine, hazelnut streusel and salt.

1. Pipe the freshly made 811 saffron mousse into cylinder moulds. 

2. Insert the frozen saffron crémeux into the centre of the mousse and freeze. 

3. Press the crunch base into a flat circle and allow to set. 

4. Unmould the frozen mousse and coat with the chocolate glaze at 30-32°C. 

5. Carefully place the glazed mousse onto the set crunch base. 

6. Pipe the raspberry confit on top and finish with desired décor.