Chocolate coffee cream:

Bring the milk to the boil. Whisk together the egg yolk and the sugar. Temper a little bit of the hot milk over the egg yolk and stir well. Add the rest of the milk and combine. Return to the pan and cook on a gentle heat to 82°C. Remove from the heat. Melt both chocolates. Pour the hot anglaise over and stir to melt the chocolate. Blitz with a hand blender then add semi whipped cream and fold into the chocolate mixture. Pipe immediately into 7cm rings 50g each and chill in the fridge.

Chocolate crumble:

Mix all the ingredients together until feel like a dough then spread into an oven tray with baking paper and cook at 180°C for 11-13 min. remove from the oven, let it chill at room temperature and then serve.

Chocolate honeycomb:

Bring to the boil cocoa powder and water together then add sugar, glucose, honey, salt then bring to 150°C. Add the bicarbonate and mix into a deep tray with baking paper and let it rest.

Chocolate ice cream

Bring all the ingredients to boil then chill to 40°C, add into the ice cream machine and turn. Once ice cream is ready place into the freezer until the serve.

Honey roast pear:

Peel the pears then use a melon ball to shape the pears into little balls. Heat the honey to 140°C, add the pears and keep glaze for 2-3 min then add the butter mixed well. Remove from the heat into a tray. Serve once is room temperature.