The dark circle | Valrhona Chocolate

Ingredients

• *Fruit pulp 100g (3/4 cup)
• cocoa nibs 50g (1/4 cup)
• butter 75g (1/4 cup + 2 Tbsp)
• sugar 25g (1 Tbsp)
• glucose syrup (or honey) 20g (1 Tbsp)
• yellow pectin (or cornstarch) 2g (1 tsp)
• water 7-8 finely ground Timut pepper corns
• Caraïbe 66% chocolate* 150g
• Valrhona Cocoa Powder* 5g (½ Tbsp)
• unsweetened condensed milk 110g (1/3 cup)
• 35% fat heavy cream 80g (1/3 cup)
• sugar 40g (3 Tbsp)
• yellow pectin 2g (1 tsp)
• glucose syrup (or honey) 5g (½ tsp)
• water 35g (2 ½ Tbsp)
• Caraïbe 66% dark chocolate* 100g
• 35% fat heavy cream 70g (1/3 cup)
• egg whites 125g (4)
• egg yolks 30g (2)
• sugar 50g (1/4 cup)
• Valrhona Cocoa Powder* 10g (1 Tbsp)
• Caraïbe 66% dark chocolate 200g
• 35% fat heavy cream 350g (150g very cold + 200g)
• acacia honey 1 ½ Tbsp (30g)