CHOCOLATE BISCUIT

Beat the egg whites with the sugar until stiff. Add the egg yolks, then the sifted powders, and finally the butter, melted at 40°C. Pour into two rimmed baking sheets, with 1,000 g of mixture per sheet. Bake at 180°C for approx. 18 min.

LIME GANACHE

Heat the lemon puree and sugar to 102°C, pour over the chocolate and mix. Then pour the boiled cream and trimoline in 3 batches, emulsify and pour into a 4.5 cm-high 40/60 frame (ref. 074073) over the first biscuit and place the second chocolate biscuit on top. Set in the freezer, then cut into 3 cm by 35 cm strips.

COCOA NIBS CRUNCH

Make a streusel with the mixer, then cool and grate in small pieces. Bake at 170°C for approx. 25 min. Cool. Mix with melted cocoa butter, feuilletine and caramelized cocoa nibs. Roll out on a baking sheet and cut into 3 cm by 35 cm strips.

CHOCOLATE MOUSSE

Make a ganache with the 925 g cream and chocolate. Poach the yolks and syrup at 84°C, then beat until stiff. Whip the 726 g cream. Mix the two preparations at 55°C. Pour 400 g into each pen mould (ref. 074241), place the insert and a little mousse to stick the crisp strip.

FINISHING

Before assembling the cake, line the pen mould with a thin layer of dark chocolate couverture. Glaze with dark chocolate mirror icing, then decorate with the accessories (ref. 074242) and gold leaf to obtain the visual of the pen.