Martin Berasategui's chocolate and acacia honey

• 300 g (10.6oz) Softened butter
• 50 g (1.8oz) Cocoa powder (Barry)
• 150 g (5.3oz) Icing sugar
• 2 Finely ground sea salt
• 50 g (1.8oz) Almond powder
• 500 g (17.6oz) Flour
• 10 g (0.4oz) Baking powder
• 1275 g (45oz) Sugar
• 270 g (9.5oz) Nescafe creme
• 3 l (5.3pints) Mineral water
• 3 Green cardamom seeds
• 330 g (11.6oz) Cream
• 60 g (2.1oz) Butter
• 80 g (2.8oz) Lavander Honey
• 330 g (11.6oz) Extra Bitter Guayaquil (black label) (Barry)
• 80 g (2.8oz) Lactee Superieur (covered with milk) (Barry)
• 15 g (0.5oz) "Praline feuilletine de Barry" per tart
• 1500 g (52.9oz) Mineral water
• 300 g (10.6oz) Sugar
• 210 g (7.4oz) Whisky
• 3 Gelatin leaves, moistened and melted
• 1 Thin chocolate bar

1. Instructions for the chocolate shortbread batter: Mix all ingredients until you have a evenly mixed batter Stretch into sheets of 1mm thickness and cut into 2x10cm rectangles.
2. Cover and bake at 160 degrees C for 13 minutes.
3. Instructions for the Praline feuilletine: Soften the praline feuilletine in the microwave for 20 seconds.
4. Instructions for the honey and chocolate cream filling: Boil the cream together with the butter and the honey.
5. When it reaches 80C pour the mixture over the cocoa and stir until you have an even mixture.
6. Instructions for the finishing details of the tart: Cover the chocolate shortbread pices with the praline feuilletine and, with the help of a piping bag, place the cream filling on top and finish by placing the thin chocolate bar on top.
7. Instructions for the Coffee Ice Cream: Mix all ingredients and bring to the boil.
8. Chill and blend in an ice-cream mixer.
9. Instructions for the Whisky Ice: Mix all ingredients together and freeze.
10. Once the mixture is frozen, grate the ice and serve

butter, cocoa, icing sugar, salt, almond powder, baking powder, sugar, nescafe creme, l, green cardamom seeds, cream, butter, honey, milk, barry, water, sugar, whisky, gelatin, chocolate bar

Taken from www.lovefood.com/guide/recipes/11784/martin-berasateguis-chocolate-and-acacia-honey (may not work)