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In a saucepan, heat the milk with the cream. When the temperature
reaches 115°F (45°C), add the sugars, milk powder, cocoa, and
super neutrose and heat to boiling. Pour this mixture over the
Peruvian mass. Refrigerate for about 3 hours, then churn to make
the sorbet. Transfer to a cold bowl and freeze for between 12 and 24
hours, depending on use.
For assembly
In a bowl, add a comma shape of truffle ganache and another of
chestnut gel on top. Alongside, pour a layer of cocoa nib praline and
top with a spoonful of chocolate sorbet.