1. Chocolate Fudgy Sponge

Ingredients:

Preparation:

1. Beat sugar and eggs until ribbon stage.
2. Add cocoa powder, baking powder, baking soda, and salt, mix well.
3. Lastly, pour in the melted Embassy Oceanic Dark Chocolate Couverture 65%, butter, and milk, then mix again until well combined.
4. Bake at 170° Celsius for 15-20 minutes.

2. Chocolate Kunafa

Ingredients:

Preparation:

1. Melt Embassy White Chocolate Zen 33% and mix with pistachio paste.
2. Finally add butter and kunafa then stir until well combined.
   
   

3. White Chocolate Mousse

Ingredients:

Preparation:

1. Soak gelatin in ice water and set aside.
2. Heat 53 grams of cream and pour into Embassy White Chocolate Zen 33%.
3. Add gelatin.
4. Finally add 60 grams of cold whipping cream and stir well.

4. Chocolate Coating

Ingredients:

Preparation:

Melt Embassy Continental Dark Chocolate Couverture 75% then add sunflower oil and stir well.

Assembly:

1. Place the sponge in a verrine glass.

2. Add the chocolate kunafa mixture.

3. Add the chocolate mousse and let it set.

4. Coat with a layer of dark chocolate, then sprinkle with cocoa powder.