Chocolate

For 12 people

For the milk froth
600 ml of fresh milk
100 g of cocoa bean pieces
25 g of glucose syrup

For the cream
250 ml of milk
250 ml of cream
80 g of egg yolks
675 ml of sugar
5 g of animal gelatine
250 ml of 70% plain chocolate

For the cocoa crumble
230 g of butter
200 g of sugar
350 g of flour
100 g of cocoa
2 g of salt

For the rice chips
2,200 g of water
250 g of Carnaroli rice
4 g of salt
10 g of cocoa powder

For the milk froth
Bring the milk to the boil, pour in the cocoa bean pieces and leave in infusion for 5 minutes. Filter through a fine strainer, add the glucose syrup and whisk in a bain-marie to obtain a very thick froth. Rest for 1 minute, remove the froth, pour it into the moulds and chill. Take out of the mould and spray with a 1:1 mixture of cocoa butter and 70% Guanaja plain chocolate.

For the cream
Heat the milk, cream, sugar and egg yolks to 82 °C. Add the gelatine previously rehydrated in cold water. Pour the mixture on the melted chocolate, mix, filter and store in the fridge. After thickening, whisk and store in an icing bag.

For the cocoa crumble
Add the butter, sugar, flour, cocoa and salt. Pour into a planetary mixer and use the leaf beater to make the crumble. Then pour onto a baking tray and bake at 160 °C for 10/13 minutes.

For the rice chips
Bring the water to the boil with the salt, add the rice and boil for 24 minutes. Filter, add the cocoa and blend in a Bimby to obtain a smooth, creamy consistency. Spread the mixture thinly onto a sheet of Silpat and dry in the oven at 60 °C for about 6 hours. Take out of the oven and rest at room temperature for another 2 days. Fry for a few seconds in boiling oil at about 200 °C.

Presentation
Place a spoonful of crumble in the middle of the plate and lay two rectangles of frozen milk froth over it. Decorate the sides with dashes of chocolate cream, cocoa rice and edible flowers.