Ingredients (Serves 20)

For the chocolate fondant
500g Valrhona Tropilia (54%)
500g butter
250g sugar
500g whole egg
200g yolk
100g flour

For the chocolate tuile
80g water
150g butter
90g glucose
270g sugar
4g pectin
15g cocoa powder
80g Valrhona Guanaja (70%)
200ml milk
20ml yogurt
50ml cherry purée
25g griottes
20g white chocolate

Method
For the fondant, mix the Tropilia chocolate into the butter, then melt together. Add the sugar, whole eggs and egg yolks slowly, then fold in the flour. Pipe the mix into 20 greased rings and leave to rest for one hour in the fridge. Cook for 10-12 minutes at 180ºC and serve straight away.

For the tuile, boil the water, butter and glucose. Add in sugar, pectin and cocoa powder and stir thoroughly. Cook for one minute. Dissolve the Guanaja chocolate in the hot syrup, then rest for two hours before using. Spread tuile mix on to Silpat and cook at 180¡C for nine to 10 minutes. This will make about 40 tuiles.

For the ice-cream, mix milk, yogurt and cherry purée together and boil for one minute. Remove from the boil, then mix white chocolate and griottes. Freeze mixture to -18ºC, then pass through Pacojet to obtain a smooth consistency.