For the 70% Dark Chocolate Mousse

• Bloom the gelatin in cold water until fully hydrated.
• Heat the milk to approximately 80–85°C, remove from heat, and add the bloomed gelatin. Mix until completely dissolved.
• Pour the hot milk over the finely chopped dark chocolate and emulsify with a spatula or immersion blender until smooth and glossy.
• Let the mixture cool to 30–35°C.
• Semi-whip the cold cream to soft peaks.
• Gently fold the whipped cream into the chocolate base in two additions, preserving maximum aeration.
• Use immediately or refrigerate at +4°C to set
• Store refrigerated at +4°C. Best used within 24–48 hours.

For the Vanilla Chantilly Cream

• Rehydrate the gelatin with the water. Add the whole milk and heat gently in the microwave until the gelatin is fully dissolved.
• Scrape the seeds from the vanilla pods.
• Place all ingredients in a jug or container and emulsify thoroughly using an immersion blender until smooth and homogeneous.
• Cover and refrigerate for several hours (preferably overnight) to allow fat crystallization.
• Whip in a stand mixer fitted with the whisk attachment until light, smooth, and stable.
• Store at +4°C. Best used within 48 hours.

For the CroiForest 

• Allow the croissants to thaw completely at room temperature.
• Using a sharp knife, make a vertical incision along the top of each croissant. This will allow it to open and flatten evenly during baking.
• Bake at 160°C for 25 minutes, until golden and crisp.
• Remove from the oven and allow to cool completely.
• Finishing and Assembly
• Fill the interior of the croissant with 70% dark chocolate mousse.
• Pipe thin strips of vanilla chantilly cream on the surface.
• Garnish with sour cherries (amarene).
• Decorate with thin chocolate stripes to recreate a wood-texture effect, evoking a forest aesthetic.