Dark Chocolate Parfait with White Chocolate Mousse

For the tempered chocolate tear:

First temper the chocolate by placing dark chocolate over a pan of warm water. When the dark chocolate reaches a temperature of 54oC, take out ¼ of its volume and set aside. When the larger dark chocolate quantity reduces to 26.4oC, add the smaller volume and keep at a consistent temperature of no higher then 30o.

Cut the acetate into 21cm length strips. Add 2 tablespoons of the dark chocolate and using a palate knife scrape the chocolate down the full length. When dry add another 2 tablespoons of the   chocolate and scrape down using the palette knife. Shape each acetate strip into a tear with the chocolate on the inside, fasten together and refrigerate for no less then 10 minutes.

For the sponge:

Whisk the eggs to a sabayon. Sieve the cocoa and icing sugar together and gradually add to the eggs, carefully folding by hand. Pour onto a baking sheet and spread with a palette knife, cooking at 180oC for 6-8 minutes.

For the chocolate mousse:

Combine 190g double cream, 10g glucose, 10g trimoline. Cut a vanilla pod down the middle and scrape the seeds into the mixture, adding the pods. Bring up to the boil and then pour the contents over 260g of white chocolate. Now add 500g of could double cream. Leave in the fridge for 5 minutes and then whip until thickened. Add mousse to a piping bag.