Abyss

Dissolve the pectin with the sugar, and finely chop the vanilla bean into small pieces.
Bring the milk to a boil with the vanilla, cover and leave to infuse for about 10 minutes.
Whisk the pectin into the milk while still warm and cook the mixture on a high heat for a few minutes.
Strain the mixture and place immediately in dessert glasses of your choice.

Bring the mixture of ingredients to a boil for a few minutes, and pour out to a thickness of about 2cm. Allow to set without touching it, and place in the refrigerator, covered with film.

Wash and peel the ginger.
Grate it finely with a Microplane-type grater or equivalent, add to the water and leave to infuse.
Leave to infuse at room temperature for about 2 hours, then strain the mixture.
Lastly, add the OABIKA and keep cold.

Put the ingredients in a siphon. Add two cartridges of gas, and shake.
Keep in the refrigerator for a minimum of 2 hours before serving, the foam will be all the more beautiful and long-lasting.

Cut the cold butter into cubes, put it in a mixer using the paddle attachment and beat the mixture to achieve a sand-like texture.
As soon as the dough starts to come together, add the egg whites and finish by kneading for a few seconds.
Remove from the mixer and immediately roll the mixture out between two sheets of baking paper to a thickness of about 6mm.
Sprinkle the COCOA NIBS evenly over the top, cover with paper and roll again to crush the nibs into the dough.
Cool before cutting the batons to the size of your choice.
Bake at 300-310°F (150-155°C).
Store in a dry place.

Leave the GUANAJA fèves to infuse in the brandy at room temperature for 4 days. Strain with a muslin or a sheet of coffee filter paper.