Wood

MOIST SPICES SPONGE
Whole Eggs 170g
IRCA Hazelnut Powder 117g
Lebkuchen Powder 6g
Sugar(a) 93g
Butter 46g
Egg Whites 38g
Sugar(b) 25g

CHOCOLATE CREAM
Whipping Cream 75g
Whole Milk 75g
Egg yolks 30g
Brown Sugar 13g
IRCA Nocciolato Bianco 60g
IRCA Sinfonia 68% 25g
Gelatin Mass 8g
Lebkuchen Powder 2.5g

LIGHT COFFEE MOUSSES
Milk 200g
Nescafe Powder 1.5g
Gelatin Mass 54g
IRCA Nocciolato Bianco 378g
Whipped Cream 392g
Lebkuchen Powder 9g
Sea Salt Flake 0.75g

CHOCOLATE STREUSEL
Unsalted Butter 85g
Coarse Brown Sugar (a) 85g
Almond Powder 85g
Sea Salt Flake 1g
Cake Flour 70g

Moist Spices Sponge
Whip the eggs with the sugar, cinnamon and the hazelnut. Add small part mixture to the melted butter and fold back into the mixture. Whip the egg whites with sugar until soft peak and fold gently into the first mixture. Sparkle with some Crystalize hazelnut and bake at 180ºC around 15/20 minutes.

Chocolate Cream
Make creme anglaise with by cooking cream, milk, egg yolks and sugar at 84ºC. Add the hydrated and strained gelatin leaves, pass through the mixer and pour gradually into the melted chocolate until perfect emulsion. Let crystallize into the refrigerator.

Light Coffee Mousses
Bring the milk and Nescafe to a boil, add in the hydrated and strained gelatin leaves and pour gradually into the melted chocolate to realize perfect emulsion. At, 35ºC add the soft whipped cream and lebkuchen powder.

Chocolate Streusel
Rub in the butter into brown sugar, almond powder and flour together until crumbly texture. Bake 180°C. Cool down, add sea salt, Feulletine, brown sugar and mix in dark chocolate.