Using a mixer fitted with a paddle attachment, cream all the
ingredients together until smooth. Shape the dough and roll
out to 2.5 mm thick. Place on a 40 x 60 cm baking sheet and
cut into rings. Line the dough into the rings, trim the edges and
leave to rest in the freezer for 2 hours. Preheat your oven to
140°C and bake blind for 35-40 minutes. Remove from the rings
and leave to cool.

Hydrate the gelatin in cold water. Lightly melt the chocolate.
Bring the Vegetop to a boil with the vanilla pod and let infuse
for at least 10 minutes. Add the gelatin to the infusion and pour
over the chocolate, mix with a spatula and incorporate the cold
Vegetop, cold mascarpone and Amaretto. Blend with a hand
blender. Cover with plastic wrap and leave to crystallize in the
refrigerator for at least 8 hours.

Hydrate the gelatin in cold water. Lightly melt the chocolate.
Bring the Vetetop to a boil, add the gelatin, and pour over the
chocolate and pure coffee paste. Mix with a spatula and add
the cold Vegetop and cold mascarpone. Blend with a hand
blender. Cover with plastic wrap and leave to crystallize in the
refrigerator for at least 8 hours.

In a saucepan, bring the cream to a boil. Pour in three batches
over the remaining ingredients, stirring with a spatula until
everything is melted. Blend with a hand blender. Pour into a
Silpat (20 g per insert) and place in the freezer.

In a mixer fitted with a whisk attachment, mix the egg yolks,
eggs, trimoline, and almond paste until the mixture is smooth.
Gradually add the sifted flour and cocoa powder, finishing with
warm butter drizzled. In a second mixer bowl fitted with a paddle
attachment, beat the egg whites until fluffy and stiff, then add the
fine sugar. Fold the beaten egg whites into the previous mixture.
Weigh out 1,095 g onto a Silpat (40 x 60, height 0.5 mm), spread
out and bake at 160°C for 25 minutes. Remove from the oven and
leave to cool on a wire rack. Cut out circles 2 cm in diameter.

Hydrate the gelatin in cold water. Heat the water, sugar, and
glucose syrup to 103°C. Remove from the heat, add the heavy
cream infused with vanilla, then the gelatin, and pour over the
chocolates. Mix with a spatula and blend with a hand blender.
Cover with plastic wrap and refrigerate for at least 24 hours.

Whip the coffee mousse and Dulcey mousse with a mixer fitted with paddle attachment until you obtain a smooth, fluffy texture.
Fill the Silikomart dome mold (SF163) ¾ full with coffee mousse and press the Amaretto insert into it.
Place in the freezer and leave to set.
Heat the glaze in the microwave in several batches, stirring continuously, until it reaches a temperature of 26°C.
Blend the glaze with a hand blender and use immediately on the coffee mousse dome and Amaretto insert.
Leave to set in the refrigerator.
Fill the chocolate dough crust with Dulcey mousse, placing the chocolate biscuit disc halfway in.
Place the dome on top of the crust and sprinkle one side with decorative cocoa powder.
Garnish the edge of the dome with Dulcey mousse using a piping bag fitted with a petal tip (132).