Mix using a flat whisk.
Sieve.

Add.

Freeze.
Crumble on a plate. Bake at 160°C for 12 min.

Make a pâte à bombe.

Melt.

Gelatin mass or gelatin leaves.

Melt. Add to pâte à bombe with chocolate.

Whip and add carefully. Once homogenous, cool mixture.

Mix together.
Cool in pipettes.

Mix together in a hot pan. Cool on a covered tray.

Mix.

Add.

Add.

Cool for about 1 h. Roll out on Silpat and bake at 180°C for 15 min.
Let cool and chop 5 cm diameter circles (3 per dessert). Avoid moisture.

Mix together. Blend and sieve. Put in a siphon.
Shake and add gaz (usually 2). Half-fill plastic disposables glasses. Cook 30 sec.
in microwave. Turn over and let cool.