The Triple-Origin Cacao Symphony

Ingredients

• •200g High-quality 70% dark chocolate, finely chopped
• •115g Unsalted butter, cubed
• •150g Granulated sugar, divided
• •3 Large eggs, room temperature
• •1 tsp Pure vanilla extract
• •150g 40% Milk chocolate, finely chopped
• •120ml Heavy cream (for cremeux)
• •120ml Whole milk
• •3 Large egg yolks
• •1.5g Agar-agar powder
• •100g White chocolate, finely chopped
• •200ml Heavy cream (for foam)
• •30ml Freshly brewed espresso, chilled
• •100g Granulated sugar (for brittle)
• •50g Raw cacao nibs
• •15g Unsalted butter (for brittle)
• •1/2 tsp Smoked sea salt

Instructions

1. 1Preheat your oven to 325°F (160°C). Grease an 8-inch springform pan and line the bottom with parchment paper.
2. 2For the torte base: Melt the 70% dark chocolate and 115g butter together using a double boiler until smooth. In a separate bowl, whisk the 3 eggs with 150g sugar and vanilla until pale and voluminous. Gently fold the melted chocolate into the egg mixture. Pour into the prepared pan and bake for 25-30 minutes until the edges are set but the center remains slightly soft. Cool completely in the pan.
3. 3For the milk chocolate cremeux: Bring the milk and 120ml heavy cream to a light simmer. In a bowl, whisk egg yolks with 20g sugar and agar-agar. Slowly temper the hot milk into the yolks, then return to the heat and cook to 180°F (82°C) while stirring constantly. Pour the hot custard over the 40% milk chocolate, let sit for 1 minute, then whisk until glossy. Pour this layer directly over the cooled torte and refrigerate for at least 4 hours to set.
4. 4For the cacao nib brittle: In a small saucepan, melt 100g sugar over medium heat until it turns a deep amber caramel. Stir in the cacao nibs and 15g butter quickly. Pour onto a silicone baking mat, spread thin, and allow to harden. Once cool, shatter into shards.
5. 5For the espresso foam: Heat 200ml heavy cream with the chilled espresso until just steaming. Pour over the white chocolate and whisk until fully emulsified. Refrigerate until cold, then pour into a whipped cream siphon (iSi) and charge with one N2O cartridge. Shake well before use.
6. 6To assemble: Carefully remove the chilled torte from the springform pan. Slice using a hot, clean knife. Top each slice with a generous cloud of white chocolate espresso foam, two shards of cacao nib brittle, and a delicate dusting of smoked sea salt.