a means to an end

damn it took a while. 
i have changed the components of this dish for two weeks now.  now i am a little happy with it.  it started with the whipped milk chocolate ganache recipe i got from the Valrhona sessions. it has a great texture, close to a chocolate chantilly, but with a little more body.  i had to use it.  though i think the final result isn't quite what the people at Valrhona had in mind. 
whipped, spread between acetate, frozen, broken into shards, and then kept frozen.  on the pick-up they are arranged on the plate.  because they are thin, within about two minutes they are no longer frozen but creamy. 

to give it a fuller chocolate flavor, chocolate mint (thanks brittany) is blended with cocoa to make a fluid gel. raspberry meringue is dried and broken.  rooibos tea is set into a gelee.  fresh raspberries and chocolate mint, raspberry sorbet.