Toast the pumpkin and black sesame seeds for 15 mins at 160°C.

Use a sugar thermometer to heat the sugar and water to 116°C.

Add the toasted seeds and caramelise. Pour and leave to cool on a silicone mat.

Put half the mixture in the food processor to make the praline.

The other half will be used to add crunch to the dessert.

Make a custard using milk, cream, yolks and sugar.

Pour onto chopped chocolate then use a hand blender to achieve a smooth emulsion.

Put to one side and leave to set in the fridge for 12 hours.

Bring 225g of cream, glucose syrup and invert sugar to the boil.

Pour the boiling liquid onto chopped Duarta chocolate. Blend.

Add 472g of cold cream.

Blend again.

Put to one side and leave to set in the fridge for 12 hours.

Whip the ganache into a frosting.

Pour into a piping bag with a star nozzle ready for service.

Put all the ingredients into the blender.

Pour into a pipette ready for service.

Whisk eggs and caster sugar in the mixer until the pale and frothy.

Add sifted flour, cocoa and salt then whole milk and butter melted at 45°C.

Use a hand mixer to blend then refrigerate for at least 12 hours.

Spread thinly on a silicone mat and bake at 180°C for around 8 mins.

Use a ruler to slice 10cm strips 3.5cm wide then roll them into curls.

Melt butter, chocolate and cocoa paste at 45°C.

Whisk eggs and caster sugar.

Add to the mixture then finish with the sifted cocoa and flour.

Pour the mixture into a frame on a silicone mat and bake at 170°C for 20-25 minutes.

Leave to cool, freeze then cut into 1cm cubes.

Heat water and invert sugar to 40°C. Add the spray-dried glucose, super neutrose and caster sugar mixture.

Heat to 85°C and leave to cool. Blend the cold syrup, herbs, lemon juice and Greek yoghurt until smooth.

Pour into a pacotiser bowl. Freeze.

Pacotise when serving.