CHOCOLATE CAPRESE WITH HAZELNUT MOUSSE
FOR THE CAPRESE
Melt the butter in a saucepan. Pour it on the chocolate mixed with cocoa. Add the sugar, salt, eggs and finally the almond flour. Fill the rectangular shaped silicone molds and cook at 170°C for about 12 minutes.
FOR HAZELNUT MOUSSE
Whip the egg yolks in the machine while cooking the sugar with water at 121°C. Pour on the egg yolks to allow to cool. Melt the hazelnut paste and the rehydrated fish glue in a little cream. Stir gently and at the end add the cream. Fill the silicone molds in the form of small "quenelle" and freeze at -18°C.
Lay the hazelnut mousse still frozen on the base of caprese and place in the refrigerator for 40 minutes.
Serve at 5°C.