Chocolate Cake:

60 g butter

100 g milk

80 g flour

35 g cocoa powder

125 g eggs

100 g egg yolks

75 g sugar

200 g egg whites

Total weight: 775 g

Preparation:

Bring the milk and butter to a boil, then add the sifted flour and cocoa powder.

Gradually add the eggs and egg yolks.

Whisk the egg whites with the sugar until stiff peaks form.

Gently fold the two mixtures together.

Bake for 10 minutes at 180°C.

Pink Crunchy Layer:

200 g pink crunch

Preparation:

Heat the pink crunch to achieve the desired texture.

Pink Cottage Cheese Whipped Cream:

270 g unsweetened whipped cream

23 g rose petals

90 g mascarpone cheese

143 g white chocolate

30 g gelatin mass

Total weight: 556 g

Preparation:

Heat the cream and rose petals, and let infuse for 18 minutes.

Strain through a fine-mesh sieve, then add the cottage cheese and heat again.

Off the heat, add the gelatin mass and pour over the white chocolate.

Pink Mousse:

200 g milk (400 g for infusion)

32 g rose petals

80 g gelatin mass

384 g white chocolate

560 g unsweetened whipped cream

Total weight: 1256 g

Preparation:

Heat the milk and rose petals, and let infuse for 18 minutes.

Strain through a fine-mesh sieve, adjust the weight, reheat, and pour over the white chocolate.

Mix well, and at 35°C, fold in the whipped cream.

Glaze:

270 g cream

75 g water

75 g sugar

120 g gelatin mass

375 g white chocolate

600 g glucose

A few drops of pink food coloring

Total weight: 1515 g

Preparation:

Heat the unsweetened cream, water, and sugar.

Pour over the gelatin mass and white chocolate, and mix well.

Add the hot glucose and food coloring, and mix again.

Use at 33°C.

Chocolate Paste:

500 g white chocolate or white icing

250 g fondant sugar

125 g glucose

25 g cornstarch

Total weight: 900 g

Preparation:

Heat the glucose and fondant sugar to 50°C, then add the white chocolate or white icing.

Finish with the cornstarch.

Wrap in plastic film and let crystallize overnight.

Red Chocolate Velvet:

100 g white chocolate

100 g cocoa butter

A few drops of red liposoluble food coloring

Total weight: 200 g

Preparation:

Gently heat the cocoa butter, then add the white chocolate and food coloring.

Mix well, and use at 33°C.