Film an 18 cm circle

Mix 5 grams of sugar and pectin

Cut the pear into small dice

Heat the lemon juice and pear puree

Add the sugar and pectin, then mix with a whisk

Bring the mixture to a boil while continuing to mix

After withdrawing from the heat, add the pear brunoise

Pour everything into the circle

Let cool to room temperature

Reserve in the freezer.

For cocoa streusel, preheat your oven to 170°C

Mix 15 grams of almond powder, 15 grams of butter, 15 grams of sugar, 15 grams of flour and 6 grams of cocoa in a bowl until a friable paste is obtained

Once the circle has been placed on baking paper, pour the streusel. Then tap it with the back of a spoon

Bake at 170°C for 20 minutes

Remove the circle after letting cool.

For the dark chocolate cookie, preheat the oven to 160°C

Whisk the honey, the egg, and 12 grams of sugar together

Add the baking powder, the rest of the almond powder, 2.5 grams of cocoa powder and the rest of the previously sifted flour, then mix

In a small saucepan, melt the rest of the butter, 5 grams of chocolate and 12 grams of liquid cream over low heat

Pour the hot mixture over the dough, then mix

After placing the 18 cm circle on baking paper, add the cookie

Bake for 20 minutes at a temperature of 160°C

Unmold the chocolate cookie after letting it cool.

For the Chantilly Dark Chocolate, melt the rest of the chocolate in a double boiler

Wear a third of the whipping cream to a boil. Then pour it over the melted chocolate

Mix with a maryse

Using an electric whisk, mount the remaining cream like a whipped cream

After pouring half the cream mounted on the chocolate, mix with a maryse

After adding the rest of the cream, mix.

For cocoa mirror frosting, dip the gelatin in a large bowl of cold water

Heat 75 grams of liquid cream over low heat

Once the sugar has powdered and the water poured into a saucepan, bring to a boil at 100°C

Off the heat, add the rest of the cocoa powder, then mix

After adding gelatin and hot cream, mix with a hand blender

Before using the frosting, let it go down to a temperature of 30°C

Once the dessert came out of the freezer, unmold it

After pouring the frosting on the dessert, remove the excess using a flat spatula

After a minute, move the dessert on your dish with a spatula.