Milk Chocolate, Hazelnut Torte with Pistachio Mousseline and Lemon jelly

Melt the milk chocolate and gianduja chocolate on double boiler
Add the yolk to the melted chocolate and mix until smooth
Whip the egg white with caster sugar till medium peaks
Bake at 150*c for 45 min

Make a smooth butter cream with butter, cardamom powder, condensed milk and icing sugar
Temper the melted gelatin with little pastry cream
Add the mix to rest the pastry cream, pistachio paste to the butter and fold gently
To achieve a smooth and creamy finish
Spread in the desired molds and chill

Mix water and sugar and heat
Add the cocoa powder and cream to make a paste
Put the cocoa mix to the syrup, whisk to make a smooth sauce
Cook till it come to a boil stirring continuously

Boil water and sugar
Add the soaked gelatin in the syrup
Finally add the lemon juice and zest
Set in the desired frame or mold

White chocolate box
Dark chocolate stems
Toasted hazelnuts
Pistachio souffle sponge