Dark Chocolate Brûlée (Print Version)

# Ingredients:

01 - 6 teaspoons of granulated sugar.
02 - 30g of dark chocolate for assembly.
03 - 1 vanilla bean.
04 - 2 egg yolks.
05 - 50g of chocolate for decoration.
06 - Mini meringue mushrooms for garnish.
07 - 65g of all-purpose flour.
08 - 150g of 70% dark chocolate (Saint-Domingue).
09 - 10cl of mascarpone cheese.
10 - 1 sheet of acetate (rhodoid film).
11 - 10cl of heavy cream.
12 - 6 eggs.
13 - 2 eggs (for the sponge cake).
14 - 30g of powdered sugar.
15 - 55g of sugar (20g + 35g).
16 - 1 teaspoon of baking powder.
17 - 50g of 70% dark chocolate (Saint-Domingue).

# Instructions:

01 - Melt the chocolate, draw patterns on the acetate, let it harden, then place into the mold.
02 - Create chocolate trees, add meringue mushrooms, then finish with decorated pieces.
03 - Start with melted chocolate, layer mousse and the insert, finish with the sponge. Chill for 12 hours.
04 - Melt chocolate, mix with sugary yolks, and fold in whipped egg whites.
05 - Beat sugar with yolks, add mascarpone, cream, and vanilla. Bake at 160°C for 45 minutes. Chill overnight.
06 - Whisk yolks and sugar, whip whites, fold with sifted flour and baking powder. Pipe and bake at 180°C for 15 minutes.

# Notes:

01 - This dessert requires two days of preparation.
02 - To perfect the decorations, precise chocolate tempering is key.

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