The gift, Cacao

Sieve Cocoa powder and flour.
Mix egg yolks and caster sugar
Make stiff peak meringue with egg white, sugar and pinch of cream of tartar.
Mix the egg yolk mixture and dry ingredients and then mix meringue.
Pour in flexpan 1cm high.
Bake 10mins at 170 ̊C.

Beat softened butter with Icing sugar and salt.
Once light add egg yolks, and then add flour, cocoa powder and baking powder.
Once mixed add cocoa nibs.
Bake at 170°C for approximately 10 minutes.
Once baked sieve some Mycryo on the top.

Mix everything together on the saucepan and cook until golden brown.

Boil the cream and orange zest then pour over the milk chocolate.
Whisk and once all the chocolate is melted add Grand Marnier.

Infuse cinnamon sticks in water. Seive the infusion and adjust 550g water. Boil all together except the butter scotch until Agar Agar strips melted. Sieve and add Butter scotch.
Pour onto the flexpan and put it in the freezer.

Boil Neutral glaze and water, pour onto Mirror glaze. Use at 35°C to 40°C.

Boil the water and sugar and then add the Grand Marnier.

Crème Anglaise
Boil together the milk and cream, then pour over the egg yolks previously combined with the sugar. Heat to 800C. Strain.

Mousse
Combine the melted chocolate with the warm crème angalise. The temperature of the mixture should be 40-450C. Combine the chocolate mixture with the whipped cream.

Boil the sugar and water, add the chopped pecans, mix, boil for a further 3 mins. Strain the mixture to remove excess sugar syrup. Spread pecans onto a silpat mat and bake at 160°C for 20mins or until dried out and slightly toasted.

Combine cream and milk in a small saucepan and bring to the boil. Add the sorbitol powder to a saucepan and heat to melt. Add the sugar to the sorbitol in three additions, whisking, and cook to a very light caramel. Add the cut vanilla bean followed by the warm cream mixture and whisk to combine. Remove the vanilla bean and continue to boil, whisking, then add the glucose. Continue to whisk over a medium heat then add the butter, salt and finally add the bi-carb and continue to cook to 1180C.