Avocado Dessert

Melt 50 g of dark chocolate and 100 g of milk chocolate chopped into small pieces in a water bath, add cocoa butter, and mix.

Coat silicone molds (egg halves) with chocolate, it's convenient to use a brush for this, flip them over to let excess chocolate drip off. Place in the freezer for a couple of hours.

Take the molds out of the freezer, remove the chocolate eggs, and coat their outer side with leftover chocolate.

Whip the avocado flesh in a blender, then strain through a fine sieve. Add lime and lemon juice, cream cheese, strain again through a fine sieve, and adjust the taste with agave syrup.

Prepare ganache. Bring the cream to a boil (but do not boil it), pour it over chopped dark chocolate (20 g) and milk chocolate (40 g), let it sit for a few minutes, then gently stir with a silicone spatula until the chocolate is completely melted. Add butter (25 g), mix until fully melted. Cool down, place in a piping bag. Pipe out 'stones' - balls weighing about 30 g each. Let them cool slightly and roll each portion into a ball again. Coat each ball in carob powder.

Mix butter (100 g), melted milk chocolate (60 g) and dark chocolate (20 g), sugar, flour, eggs, and chili in a mixer to knead the dough well. Bake the biscuit at 165 C for 20 minutes. Cool and crumble.

Assemble the dessert. Take 85 g of mousse and 70 g of crumbs. In the egg, place a thin layer of mousse, then a layer of crumbs, then again a layer of mousse, a layer of crumbs, and mousse to the top. Place the pit in the center. Sprinkle everything with lime zest and fleur de sel flakes. Serve immediately.