Chocolat

Cut the edges of the sponge dough into pieces, cut into three equal parts, and apply the lamb syrup all over.

Put the fresh cream, granulated sugar, and Grand Manigier in a bowl, whisk with ice water using a hand mixer, and turn it into 6 minutes.

2. Place just under a glass of fresh cream on the ladle and spread it flat.

3. Place one sponge dough on top and place the fresh cream on top. Finally, place the sponge dough on top and gently press it with your palm.

4. Place the remaining fresh cream on top and apply evenly to the area with a palette knife.

Sprinkle cocoa powder with tea strainer, cut it out and serve in a bowl, garnish with raspberry and mint.

<How to make lamb syrup> Put water and sugar in a pot and heat it, then turn off the heat and heat it up once the sugar has dissolved. Add rum and mix it.