Entremets Pabana

In the Robot Coupe, place the almonds and sugar and mix.     Add the eggs slowly and mix for 10 mins.
Add the soft butter and the melted chocolate.
Whip the egg whites with the sugar and combine all together. 
Bake at 175℃ for 20 mins.

Combine the purees together with the sugar and boil. Add the gelatin mass. 

Combine both liquid together with the glucose and the egg yolks. 
Cook all together at 82℃ and pour on top of the melted chocolate. 
Emulsify with a hand blender.

Combine the gelatin and water. 
Warm up the milk then add the gelatin mass. Pour on top of the melted chocolate and create an emulsion. 
Cool down to 40℃ then fold in the cream. 

Combine the gelatin and water. Mix the agar agar and the sugar. 
Warm up the purees to 40℃. Add the sugar-agar and bring to the boil for 1 min. 

Combine the gelatin and water. 
Cook the water, sugar, glucose to 103℃. Add the condensed milk and the chocolate. Mix and stock overnight. 
Melt at 40℃, mix and use at 30/35℃.