Sift the cocoa powder and all-purpose flour together and set aside. In a stand mixer fitted with a whisk attachment, combine the yolks and the first amount of sugar and whip to ribbon stage. In a separate stand mixer fitted with a whisk attachment, combine the egg whites with the sugar and whip to a soft-peak meringue. Fold the meringue into the yolk mixture, followed by the sifted dry ingredients. Finally fold in the melted butter, being careful not to deflate the batter. Spread the batter evenly onto a flat parchment paper-lined sheet pan and bake at 325ºF/163ºC for 10-15 minutes or until done. Cool completely and cut out 2 in/5.1 cm circles.
Combine the Zürimix and heavy cream in a pot; bring the mixture to a rolling boil while stirring constantly. Stir in the caramel paste. Dispense into Silikomart Flexi Mini Half-Sphere (591004) and freeze completely.
Melt the couverture and set aside. In a bowl set over simmering water, whisk together the egg yolks, eggs and sugar until they are thick and have reached a temperature of 158ºF/70ºC. Place the mixture in to the bowl of a stand mixer fitted with a whisk and whip until cool. Fold the melted couverture in to the egg mixture, followed by the whipped cream. Pipe the mousse into Silikomart Stone Mold (591070) about two-thirds full. Then place a Caramel Brûlée Insert in to the mousse, scraping off any excess. Press a Chocolate Cake circle on the top and place the mold in the freezer until completely frozen.
In a pot, combine the pot de crème mix and the heavy cream and bring to a rolling boil while stirring constantly. Dispense into Silikomart Flexi Mini-Sphere Mold (591065) and then freeze completely.
Bloom the gelatin in cold water and set aside. Bring the water, cream, and sugar to a boil in a saucepan. Stir in the cocoa powder. Strain the mixture and add the bloomed gelatin. Adjust the glaze viscosity with the second amount of water. Reserve the glaze for decorating.
Unmold the Pot de Crème Sphere and spray with milk chocolate velvet spray while they are still frozen. Unmold the Chocolate Caramel Stone and coat with the Shiny Glaze. Garnish with the gold leaf as desired.
