Chocolate tacos

For the sorbet, first place the water into a pan and warm to 40°C

Whisk together the skimmed milk powder, caster sugar and atomised glucose

Add the dry ingredients to the water with the lemon zest, trimoline and stabiliser

Cook the mixture to 83°C

Mix in the white chocolate and miso paste, stirring well to ensure it’s well emulsified

Either freeze until solid in a vac pack bag and then churn in a pacojet, or chill overnight and churn in an ice cream maker

For the chocolate sponge, grease two gastropans and line them with baking paper. Preheat a steam oven to 100°C at 100% steam.

Make a sabayon with the egg yolks, trimoline and 285g caster sugar. Warm the ingredients over a double boiler, whisking constantly, until thick and increased in volume

Sieve together the cocoa powder and cornflour

Whisk together the remaining 190g caster sugar and egg whites until it forms a meringue

Mix the sabayon and meringue together, then fold in the dry ingredients and divide between the two prepared trays

Steam in the oven for 10 minutes

For the caramelised popcorn, first pop the popcorn kernels

Warm together the remaining ingredients in a pan and cook to 150°C

Mix the popcorn into the caramel, and stir to coat well

Very carefully out onto a marble bench or greased baking sheet and, once hardened, separate into small pieces

For the rapeseed oil ganache, bring the whipping cream and salt to a boil, then pour over the chocolates and trimoline

Whisk together until smooth, and then whisk in the rapeseed oil

Emulsify the ganache with a hand blender

For the malted milk chocolate Chantilly, place the whipping cream into a pan and bring to the boil

Pour over the chocolate and malt extract

Whisk until well emulsified and then set aside to cool

Once cool, whip to firm peaks

For the white chocolate crémeux, place the milk into a pan and cook to 82°C as for an anglaise with the egg yolk and caster sugar

Pour over the chocolate and miso paste and mix until well emulsified with a hand blender

Preheat the oven to 165°C to bake the chocolate crumble

Soften the butter and sugar together for the crumble

Mix in the dry ingredients to form a dough, then press through a grill to form large chunks

Bake in the oven for 12 – 15 minutes

Cut the steamed sponges into 12cm diameter circles

Roll out the sponges until slightly thinner between two pieces of baking parchment, then cut again with the 12 cm cutter

Place into a warmed waffle cone maker for 20 seconds, then allow to cool. If you don’t have a waffle cone maker, you can roll them out thinly between two pieces of baking paper. You won’t get the indentations, but they should be thin and pliable

Pipe a two cylinders of ganache onto the tacos, then insert them into taco holders

Pipe on the malted milk chocolate Chantilly and place on the chocolate crumble

Pipe on the caramelised white chocolate and sprinkle over the caramelised cacao nibs

Finally place a quenelle of sorbet onto the top of the taco, and serve topped with chocolate shavings, aerated chocolate, caramelised popcorn, edible flowers and micro mint