1. Boil 200g of cream with the vanilla stick. Pour the cream on the chocolate, add the butter and mix well. Add the remaining 200g of cream. Let it rest overnight.

2. Soak the gelatin sheets in ice water. Boil the cream and milk together. Add the egg yolks and sugar and mix until you reach 82°C. Add the gelatin sheets to the mix. Add the chocolates and mix very well. Let it rest overnight.

3. Boil the milk, cream and sugar together. Add the egg yolks and cacao powder and sugar and mix until you reach 82°C. Add the dark chocolate and put it in the Ice Cream machine until you get the desired texture.

4. Soak the Gelatin sheet in ice water. Boil the milk and sugar together. Add the egg yolks and mix until you reach 82°C. Add the gelatin sheet and mix well. Add the dark chocolate. When the mixture is at 45°C, add the whipped cream gently.

5. Pour the mixture in the desired mold to have a specific shape. Mix all the ingredients together in a mixer to form the dough, put the mixture in a specific mold (only reach half of the mold).

6. Let is proof at 32°C until the volume doubles. Bake at 180°C for 10 minutes. Boil the water, sugar and Cacao powder together.

7. Soak the chocolate baba in the syrup. Put a piece of baba and a piece of chocolate mousse on the plate.

8. Mix the white and dark chocolate Crémeux individually to get a smooth texture, and pipe dots of each type on the plate. Add a scoop of chocolate ice cream. Finish with chocolate decorations and gold leaves.