A chocolate biscuit, creme brulee, chocolate creme anglaise go into the chocolate bomb which is then airbrushed with chocolate spray and garnish with orange sauce.

5 ounces (150 grams) Earl Gray tea
1 1/2 cups (400 grams) water
1/3 cup (75 grams) sugar
8 ounces (230 grams) egg yolks
3 gelatin leaves
11 ounces (300 grams) milk chocolate, chopped
30 ounces (850 grams) whipped cream, medium peak

Make English style tea with tea and water in a pot. Next whisk the yolks and sugar in a bowl. Temper the tea into the yolk mixture by adding a little at a time, whisking constantly. When about a third of the tea has been incorporated into the egg mixture, add to tea in pot and cook over low heat, whisking constantly until the temperature reaches 185? F (85° C) and it?s thick enough to coat the back of a spoon. Add the gelatin. Strain through a chinoise to make a creme anglaise.
In a large mixing bowl have chocolate ready. Pour creme anglaise over chocolate and whisk until the chocolate is melted and the mixture is completely cooled. Then fold in the whipped cream.

Caramelized hazelnuts
24 hazelnuts
48 almonds
1/3 cup(100 grams) sugar

Heat sugar slowly in a saute pan. When gold in color, add nuts. Stir constantly. Place 3 nuts on top of while still warm so they will stick to the top of the frozen coupe.

Chocolate for airbrushing
7 ounces (200 grams) dark chocolate
7 ounces (200 grams) butter

Melt chocolate and butter together. Put into airbrush and spray top of chocolate mousse.

Orange sauce
2 cups orange marmelade (recipe follows)
Grand Marnier, to taste

Blend marmelade, slowly add liquor and continue blending until the mixture has the consistency of a sauce.

Orange marmelade
2 pounds oranges, small dice
1 pound sugar
2 vanilla beans

Blanch oranges twice. Combine the sugar, oranges and vanila beans in a pot and cook slowly for 3 to 5 hours, making sure not to burn the mixture. Add more sugar if needed.

Caramelized apricot
1/2 fresh apricot
1 teaspoon butter

Brush cut side of apricot with butter and place in oven.

Chocolate Biscuit
(Yields 1 full sheet pan or 12 -15 Earl Grey bombs)
1 cup (250 grams) Almond flour
1 1/4 cup (200 grams) powdered sugar
8 (360 grams) egg whites
1/2 cup (100 grams) cream
2 tablespoons (20 grams) cornstarch
3 1/2 ounces (100 grams) chocolate -64%

Make sure all ingredients are at room temp.
Combine the almond powder, powdered sugar, cornstarch, egg whites and cream into and mixing bowl with the whisk attachment. Over a bain marie of warm water, melt the chocolate. Once melted, slowly add the chocolate mixture to the mixing bowl. Once fully incorporated pour onto a sprayed sheet pan and bake at 375° F for 4 to 6 min.

Creme Brulee
14 ounces (400 grams) cream
1/2 cup (100 grams) water
4 Earl Grey tea bags
4 (175 grams) egg yolks
1/2 cup (90 grams) sugar

Begin by making tea with the water and tea bags, set aside.
Now, combine with the cream and bring to a simmer. In a bowl whisk the sugar and egg yolks until thick, once the cream is at the 180? F pour a bit of the cream into the egg mixture to temper it, and then pour back everything into the pot and turn off the heat. Now, pour the creme brulee mixture into half circle molds or anything you can think of small enough to get into the bomb, and freeze.

Orange Chips
1 orange
3/4 cup (200 grams) sugar
1 1/4 cup (300 grams) water

Slice the orange very thinly with a knife and set aside. Now, combine the sugar and water in a pot and bring to a boil. Once at a boil bring down to a simmer and put the orange slices into it and cook for 2 minutes or until translucent. Now, put onto a backing pan with a silpat and cook in an oven that is at about 150? F until dry like a chip

Building the bomb
In a 3 inch diameter sphere mold, start by filling them half full with the mouse, then add the creme brulee, then a small circle of the biscuit. Freeze. Once half frozen fill the rest with the mousse and top it off with a bigger circle of the biscuit and then back into the freezer. Once completely frozen, dip the mold in hot water and take out the bomb and place on a sheet pan. Garnish the top with 3 caramelized hazelnuts and spray with the chocolate spray. Put back into freezer to let set.

To serve
Place orange marmelade as shown. Top with a quenelle of vanilla ice cream, orange chip and mint sprig. Plate Earl Grey chocolate mousse bomb and caramelized apricot with vanilla bean garnish and garnish with orange sauce.