Chocolate Afternoon Tea

Rub the butter into all the dry ingredients
Add the eggs to bring the mix together to form a dough (you may have to add a little water as well)
Roll out the dough to 4mm and line 2 6cm round tart rings
Refrigerate for 30 minutes before baking
Bake at 180C for 8 minutes, leave to cool.

Bring the cream to the boil
Pour over the chocolate and emulsify well
Cool the ganache to 40-45C and fold through lightly whipped cream
Pipe in a piping bag with a small round nozzle and fill the choux buns 2/3
Place the Praline paste into a piping bag and pipe the extra 1/3 into the choux
Finish on top with a small blob of cream and some Mona Lisa white blossoms

Beat the sugar and butter in a standing mixer until smooth
Add the flour and cocoa powder and mix to a paste, being careful not to overmix
Wrap in cling film and place in the fridge for 30 minutes
Roll the paste out to around 3mm thick in between two sheets of greaseproof paper or baking parchment
Cool in the fridge again for at least 30 minutes
Cut out 3cm dices, remove the choux pastry domes from the freezer and place the dices on top
Place in the oven at 170C for 15-20 minutes, or until the choux pastry is golden brown
Leave to cool

Heat the milk, water and butter with the sugar and salt until boiling
Quickly add the flour all at once and beat into the liquid mixture until smooth and well combined
Continue to cook the flour out, stirring all the time for approximately 5 minutes until the mixture comes away from the sides of the pan
Remove from the heat and place in the bowl of a standing mixer and start beating to cool slightly.
Start adding the beaten eggs a little at a time until the mixture is smooth and glossy and drops easily of the edge of a spoon or spatula
Place the dough in a piping bag and pipe onto a silicone mat into a 2cm done.
Smooth off the peaks with your finger and then place in the freezer for at least 1 hour or overnight

Boil the cream and glucose together and then pour over the chocolate
Leave for 2 minutes and then emulsify together with a hand blender
Cool at room temperature and then lightly whip
Place in a piping bag with a petal nozzle and pipe on to the top of the cakes
Sprinkle each cake with Mona Lisa Caramel Blossoms

Pre-heat the oven to 150C
Cream the butter and sugar together
Mix the oil, vanilla and eggs together before adding to the butter, mixing a little at a time
Sieve the flour and cocoa powder together and add this to the butter/egg mix
Add the milk to the mix until you get a smooth paste
Place in a piping bag and pipe half way up the individual silicone bar moulds
Bake in the oven for 15 minutes, or until cooked through
Leave to cool

Paste:

Mix the icing sugar and ground almonds together in a bowl before blitzing it in a food processor until it turns into a fine powder
Add the first 55g of egg white and mix into a paste
Place the other 55g of egg white in a mixer with a whisk attachment and whisk to soft peaks
Add in 15g of caster sugar
Place the 150g caster sugar and water into a saucepan and boil to 118C.
Gradually add the boiled sugar to the whipped egg whites until they become thick and glossy and cooler to touch.
Add a few drops of lemon oil and the yellow food colour paste.
Fold the cooled egg whites into the paste until the mixture is shiny and a thick paste consistency
Line a baking tray with parchment paper or a special baking mat
Fit a piping bag with a 1cm nozzle and fill the piping bag with the mixture
Pipe 5cm circles onto the tray, making sure to keep 2cm between each one, tap the tray at the end to leave them out
Leave to crust over for 30-40 minutes, or until the top is not sticky
Heat the oven to 140C
Bake in the oven for 15-20 minutes, or until firm on top
Remove from the oven and leave to cool completely before lifting the macarons from the parchment paper

Filling:

Bring the cream to the boil
Pour over the chocolate and emulsify well
Cool the ganache to 20-20C and fold through lightly whipped cream and lemon zest
Leave to set in the fridge
Place in a piping bag with a 1cm round nozzle and pipe into the macaroon and sandwich together.
Pipe melted tempered chocolate on top in lines

Bring the cream and glucose to the boil
Pour over the chocolate and emulsify well
Allow the ganache to cool to 40C
Add in the soft butter and emulsify well
Pipe some caramel in the bottom of the tart cases and fill to the top with the liquid ganache
Leave the rest of the ganache to semi set before aerating it with a whisk
Fill a piping bag with a star nozzle and pipe bulb shapes on top
Finish with 8g of Mona Lisa Dark Chocolate Crisp Pearls

Whisk the egg whites on a medium speed
Incorporate the caster sugar and whip to a stiff meringue
Add in the egg yolks and give a short whisk to mix
Fold through the cocoa powder
Spread out onto the two trays lined with silicone paper
Bake at 180C for 8 minutes

Bring the cream to the boil

Pour over the chocolate and emulsify well
Cool the ganache to 40-45C and fold through lightly whipped cream

Cut the sponge into three and divide the mousse into three layers of sponge
Place the layered cake into the fridge for 1 hour
Cut the sponge into small rectangular pieces
Place the last third of the mousse into a piping bag with a round nozzle
Pipe on top of each sponge with a swirl and garnish with the Mona Lisa Blossoms