Chocolate sponge cake bar

1 / Mix the creamed butter and the icing sugar.
2 / Add the liquid egg previously tempered and the melted chocolate couverture.
3 / Add the salt, almond powder and flour at the same time and finish mixing.
4 / Pour 20gr of batter into each mould with a piping bag.
5 / Bake at 170ºC with an open air intake for 9 minutes.
6 / Freeze and remove from the mould.

1 / Boil the cream with the glucose syrup and the vanilla and dissolve the gelatin leaves previously hydrated.
2 / Pour over the couverture and emulsify correctly.
3 / Add the cold milk in string-shaped amounts while we mix with the help of a food processor.
4 / Leave to rest in the fridge for 12 hours and whip once the mixture reaches a temperature of about 3-6 ºC.
5 / Once it’s fully whipped, place in a piping bag with a petal tip.