Chocolate, blackcurrant, parsley

Preparation

Parsley sorbet
(To be prepared the day before)
Prepare a syrup with 25 cl of water and the sugar; stop the cooking at the first boil. Add the flat-leaf parsley and blend. Pass through a chinois. Add the lemon juice. Keep refrigerated for 24 hours.

Chocolate plaque
(To be prepared 12 hours in advance)
Temper the chocolate: melt it to 55°C, cool it in a cold-water bath to 28°C, then reheat it to 31°C (without exceeding 32°C). Spread the melted chocolate between two guitar sheets (acetate sheets). Let it cool until it thickens slightly (a fingernail mark should show through the sheet). Mark the plaque using the back of a knife blade to define rectangles 12 cm long and 3 cm wide. Let crystallize for 12 hours.

Dark chocolate ganache
(To be prepared 12 hours in advance)
Bring the milk and cream to a boil. Whisk the egg yolks with the sugar until pale, then pour in the milk and cream. Cook over low heat, stirring gently, until it reaches 83°C (do not exceed 85°C), like a crème anglaise. Chop the couverture chocolate into small pieces. Pour the crème anglaise over it. Mix until the texture is perfectly smooth. Keep refrigerated for 12 hours.

Blackcurrant compote
Cook the blackcurrant purée with the sugar until thickened, reaching a jam-like consistency.

Opaline
Heat the isomalt to 160°C, then add the cocoa powder. Mix. Pour the mixture onto parchment paper. Let it cool completely. Break into pieces and blend into a powder. Sift the powder onto a silicone baking mat. Using the tip of a knife, trace rectangles 12 cm long and 3 cm wide. Bake at 200°C until the powder melts. Remove from the oven and let cool.

Assembly
Churn the parsley sorbet. Take two chocolate rectangles. Place the ganache in a pastry bag. Pipe a line of ganache along each edge of the rectangles. On the first prepared rectangle, fill the remaining space with the blackcurrant compote. Place the opaline rectangle on top. Take the second prepared chocolate rectangle, flip it over, and place it on the opaline (ganache side facing the opaline) to create a mille-feuille effect. Repeat the process for all six desserts. At the last moment, place a small quenelle of parsley sorbet on each dessert.