Miso foam

1. Heat the milk and sugar in a pot until sugar is dissolved.
2. Blend in the gelatin and the cream, followed by the miso. Hand blend until combined.
3. Pass and set in the fridge. Hand blend till smooth before charging twice in an isi espuma gun.
4. Reserve in the fridge for 2 hours before assembly.

Chocolate mousse  

1. Bring the sugar and water to 118℃
2. Place the eggs and yolks into the mixer with a whisk attachment
3. Pour the hot sugar liquid onto the eggs and yolks slowly, while whisking on low, once all the sugar is added to the eggs return the mixer onto high and whisk until cold making a pate bomb mixture
4. Whip cream and milk to a soft peak and fold 1/3 into the pate bomb, followed by the chocolate, and then the rest of the cream in thirds.
5. Place in a piping bag and reserve for assembly.

Cocopop tuile

1. Melt chocolate and cocoa butter together in the microwave. Fully mix in the cocoa pops
2. With a rolling pin, roll the chocolate mix out in between 2 sheets of greaseproof paper to about 2-3mm thick, refrigerate.
3. Once cold, break into interesting shapes around 4-5 cm square pieces
4. Keep in the fridge until assembly

Cocoa crumb

1. In blender combine all dry ingredients.
2. Blend in butter, followed by egg whites, making a crumble.
3. Spread on a tray making sure there are no big clumps. Bake at 150c for 20 minutes, turning twice throughout.
4. Chill crumble to room temperature for assembly

Chocolate base discs

1. In a blender, mix dry ingredients together, then add in the butter to make a crumble
2. Bake at 170c for roughly 18 minutes, turning and breaking up three times during the cook
3. Cool the mix to room temperature, then blend the crumble again until fine.
4. Melt the chocolate and butter together, fold through crumble and spread to roughly 0.5 cm thickness. Freeze.
5. Use a round cutter to portion into 7cm rings
6. Keep in the fridge for assembly

Rhubarb jam

1. Mix rhubarb and sugar, cook down till ‘jammy’ consistency.
2. Season with citric while hot
3. Cool jam

Rhubarb sorbet

1. Whisk together dry ingredients
2. Boil ¼ of the rhubarb juice with the glucose in a pot.
3. Using a hand blender, mix in the dry ingredients and bring back to 80℃.
4. Chill, then blend in the rest of the juice.
5. Churn the sorbet

Assembly of dish.

1. Place the chocolate disc on one side of the plate.
2. Pipe the chocolate mousse around the edges of the disc 3 times.
3. Fill the hole the mousse has created with the rhubarb jam.
4. Place the crumble on the other side of the plate.
5. Spoon the sorbet onto the crumble and garnish with the chocolate tuile
6. Take the isi espuma gun with the foam and cover the chocolate/rhubarb jam.
7. Dust with cocoa and garnish with edible flowers