• Pre heat oven to 170°C.
• Set blast freezer to -40°C.
• Place square silicon mould in the blast freezer.

Chocolate Pain De Gene

• In the bowl of a stand mixer fitted with a paddle attachment, beat the almond paste and sugar on low speed until combined.
• In a medium stainless-steel bowl, using a whisk, whisk together the whole eggs and egg yolks.
• Gradually add the whisked eggs to the almond paste, a small amount at a time, ensuring the eggs are completely incorporated after each addition. Scrape down the sides of the bowl as required.
• Add the vanilla and mix to combine.
• Place the butter into a small saucepan and melt over low heat.
• Remove bowl from the mixer and fold through the cocoa powder, baking powder and salt.
• Mix a small amount of the chocolate batter into the melted butter before folding it back through the batter.
• Pour the mixture into a flexipat half baking mat and spread evenly with an offset spatula, place on a large flat baking tray and bake in the pre-heated oven for approximately 15 minutes or until a wooden skewer inserted comes out clean.
• Once cooked, remove the Pain De Gene from the oven, place the baking mat onto a wire rack and allow to cool completely.

Cherry Jelly

• Place gelatine sheets into a bowl of cold water and set aside for approximately 5 minutes or until pliable.
• Place the sugar and 40g of cherry puree into a small saucepan and heat over medium heat to 60°C.
• Finely chop the cherries and set aside.
• Drain gelatine from the water and squeeze to remove excess water.
• Remove saucepan from the heat and add the pre-soaked gelatine. Stir until completely dissolved and incorporated.
• Add the remaining 90g of cherry puree, vanilla and chopped cherries. Mix to combine.
• Spoon the Jelly into the truffles20 silicon mould, filling at least 9 cavities then place into the blast freezer to freeze.

Caramelised Puffed Rice 

• In a small saucepan over high heat bring the water and sugar to a boil.
• Once the syrup reaches 114°C, remove it from the heat and add the puffed rice. Stir until the puffed rice is completely coated and the sugar has recrystallised.
• Return to the heat and continue to stir until the sugar has completely dissolved and is caramelised.
• Remove from the heat and add the butter, stir to combine.
• Spread the mixture out over baking tray lined with a silpat and set aside to cool.
• Once cool, roughly separate the puffed rice by hand, weigh 20g and set aside. Discard remaining Caramelised Puffed Rice.

Chocolate Pain De Gene (continued)Pain De Gene on wire rack

• Once cooled, remove the Pain De Gene from the baking mat, place onto a chopping board and cut into a 160mm x 160mm square. Discard trimmings.
• Place the square of Pain De Gene into a metal 160mm x 160mm x 22mm tart square on a baking tray and place into the blast freezer to freeze.

Crunch Layer

• Sprinkle the coconut onto a medium pizza tray and place in the oven for approximately 5 minutes until golden and toasted.
• Combine the dark chocolate and milk chocolate in a small plastic heatproof bowl. Place in the microwave and heat in 15 second increments, stirring between, until the chocolates are melted. Add the grapeseed oil and mix to combine.
• Place the caramelised puffed rice, toasted coconut and salt into a bowl. Combine by hand and set aside.
• Pour the melted chocolate over the dry ingredients and mix to coat.
• Remove the 160mm x 160mm x 22mm square tin from the blast freezer and transfer the Crunch Layer mixture onto the prepared Chocolate Pain De Gene and use an offset spatula to spread it into an even, flat layer.
• Return to the blast freezer to freeze.

Vanilla Crème

• Wrap the metal 160mm x 160mm x 45mm entremet square with plastic wrap to create a base. Use a heat gun to gently warm the plastic creating a taut, unwrinkled surface. Place on a baking tray and set aside.
• Soak the gelatine in a bowl of cold water for approximately 5 minutes or until pliable.
• Pour the cream and vanilla into a small saucepan and bring to the boil over medium heat.
• Place the egg yolks and sugar into a medium stainless-steel bowl and using a whisk, whisk to combine.
• Pour approximately 100ml of boiled cream into the egg yolk mixture while whisking then pour the egg yolk mixture back into the saucepan with the remaining cream.
• Return the saucepan to the heat and stir until the mixture reaches 80°C.
• Drain gelatine from the water and squeeze to remove excess water.
• Remove the saucepan from the heat and add the pre-soaked gelatine. Stir until completely dissolved and incorporated.
• Strain the mixture through a sieve then pour into the prepared entremet square.
• Place into the blast freezer to freeze.

Coconut Cherry Fudge

• Place the coconut, icing sugar and condensed milk into a bowl and mix to combine.
• Add the lemon juice followed by the vanilla and stir to incorporate.
• Stir through the finely chopped cherries.
• Reserve 10g of the coconut cherry fudge for the garnish.
• Use a small offset spatula to spread the remaining fudge in an even layer over the crunch layer.
• Return to the blast freezer to freeze.

Chocolate Mousse

• Soak the gelatine in a bowl of cold water.
• In the bowl of a stand mixer fitted with a whisk attachment, whisk the cream until semi-whipped. Set aside.
• In the bowl of a stand mixer fitted with a whisk attachment, whisk the egg yolks until light and fluffy.
• Boil the water and sugar until it reaches 118°C.
• To create a bombe paste, slowly pour the syrup over the egg yolks while continuing to whisk until the mixture is light, creamy and the temperature of the mixture comes to room temperature.
• Combine the dark chocolate and milk chocolate in a large plastic heatproof bowl and melt in the microwave in 30 second increments, bringing it to 45°C, stirring in between to distribute melting chocolate.
• Gently squeeze the gelatine to remove the excess water and place in a small saucepan and over medium heat, warming the gelatine to 80°C.
• Mix a small amount of the semi-whipped cream into the melted chocolate to bring the chocolate to a similar consistency as the bombe paste.
• Mix a small amount of the bombe paste into the melted gelatine before gently folding it back through the bombe paste.
• Add the bombe paste into the chocolate and gently fold through until completely combined.
• Add the remaining cream and gently fold through.
• Transfer to a piping bag, filling the bag ¾ then secure the end with a rubber band.

Assembly

• Remove the square silicon mould from the blast freezer and place on a large gastronorm tray lined with a wire rack. Cut the tip of the piping bag containing the Chocolate Mousse approximately 3cm from the pointed end and pipe with pressure into the mould until it is just over half full. Use an offset spatula to push the mousse into the corners and slightly up the sides of the mould then smooth the top flat.
• Unmould 9 Frozen Cherry Jelly Domes. Gently push the domes into the mousse rounded side facing down until they just touch the base of the mould, creating 3 rows of 3 that are evenly spaced and leaving a 2cm border around the outside. Use an offset spatula to smooth the mousse and cover the Jelly Domes.
• Remove the Vanilla Creme from the freezer. Use a heat gun to gently warm the sides of the entremet square and release the Vanilla Creme from the square.
• Place the frozen Vanilla Creme into the silicon mould atop the Chocolate Mousse. Discard plastic wrap. Pipe a small amount of mousse on top of the Vanilla Creme and spread it into a thin, even layer.
• Remove the frozen Pain De Gene insert from the tart square and place it, Coconut Cherry Fudge side down, into the silicon mould. Gently push down so that the cake layer is flush with the top of the mould.
• Pipe addition Chocolate Mousse around the edge of the insert and remove any excess with an offset spatula to flatten the top.
• Place filled square silicon mould into the blast freezer until frozen hard.

Cherry Garnish

• Place cocoa butter into a small saucepan and warm over medium heat until half melted.
• Sieve the red colour powder (A) into the melted cocoa butter and stir to combine. Pour into the jug of a stick blender and blend to emulsify. Allow to cool to 31°C.
• Once the coloured cocoa butter reaches desired temperature, pour into the jug of a spray gun. Fit the lid and test the distribution. Lightly spray the half sphere chocolate mould until you have at least 4 cavities evenly coated. Scrape the surface clean of the mould while upside down to remove any excess cocoa butter. Allow to set at room temperature.
• Place the milk chocolate and red colour powder (B) into a food processor and pulse until you achieve a pliable putty consistency. Use a flexible, thin plastic pastry scraper to roll small pieces of the chocolate on a marble slab to create at least 2 curved stems approximately 6cm in length for the cherries. Reserve 100g of red coloured chocolate.
• Place the white chocolate in a small plastic heatproof bowl and place in the microwave. Heat in 30 second increments until the chocolate is half melted. Stir vigorously until all the chocolate melts. If you have some resistant chocolate, you can use a heat gun to briefly and gently warm the chocolate while stirring. The end temperature of the chocolate should be 30°C.
• Fill the red sprayed mould cavities with tempered white chocolate until you have at least 4 filled cavities. Tap the mould on the workbench to dislodge any air bubbles. Turn the mould upside down over a sheet of baking paper and tap the side with the handle of a metal scraper. Scrape the surface clean while holding upside down. Place the mould on its side and allow to set at room temperature.

Cherry Gel Truffles

• Combine the cherry puree, glucose syrup, xanthan gum, lime zest and lime juice in a small saucepan, stirring to combine. Warm over high heat to 20°C.
• Transfer to the jug of a stick blender and blend for approximately 1 minute. Transfer to a piping bag and tie the end to seal.
• Using a small knife, remove the chocolate seam from at least 8 milk chocolate truffle shells to achieve a smooth exterior.
• Cut the piping bag approximately 1cm from the pointed end and pipe the Cherry Gel into at least 8 truffle shells, filling to the top.
• Place filled truffle shells in the blast freezer to chill.

Cherry Garnish (continued)

• Place the Coconut Cherry Fudge into the White Chocolate Coated Half Sphere Mould until they are ¾ of the way full and there are at least 4 cavities full.
• Unmould the filled chocolates by turning the Half Sphere Mould upside down and gently tapping over a baking tray lined with baking paper. Use a warm tray to gently heat the edges of the chocolate then join them together to create a sphere until you have at least 2 cherry spheres.
• Place the red-coloured chocolate in a small plastic heatproof bowl and place in the microwave. Heat in 30 second increments until the chocolate is half melted. Stir it vigorously until all the chocolate melts. If you have some resistant chocolate, you can use a heat gun to briefly and gently warm the chocolate while stirring. The end temperature of the chocolate should be 28°C.
• Using the tempered chocolate, attach the stems to the 2 cherry spheres. Set aside on the bench.

Black Velvet Spray

• Remove the filled square silicon mould from the blast freezer and unmould the Entremet from the mould being cautious with the edges. Use a small knife to assist in releasing the edges of the mould if required. Place on a flat baking tray with the Chocolate Pain De Gene on the base.
• Remove the Cherry Gel Truffles from the blast freezer and leaving one corner free for the cherry garnish, arrange the 8 Truffles on top of the Entremet, open side down, in the same formation as the cherry domes inside the cake. Place in the blast freezer to set.
• In a small plastic heatproof bowl, combine the cocoa butter and dark chocolate. Place in the microwave in 15 – 30 second increments until it reaches 45°C, stirring in between to disperse the heat and melting cocoa butter and chocolate.
• Sieve the black colour powder over the melted cocoa butter and chocolate then stir to combine. Pour into the canister of a stick blender and blend for approximately 1 minute to emulsify. Allow to cool to 40°C.
• Once cooled to desired temperature, pour the Black Velvet Spray into the jug of a spray gun. Fit the lid and test the distribution.
• Remove the Entremet from the freezer and transfer to the chocolate spray station. Lightly spray the entire Entremet and Cherry Gel Truffles from approximately 30cm in a light covering to coat.
• Transfer the Entremet onto the serving platter using 2 large offset spatulas to assist.
• Using the back of a small melon baller, make a slight indentation on the empty corner in the chocolate velvet spray where you would like the cherries to sit then place cherry garnish with the cherries sitting on the cake and the stems in the air