The Orchard Gateaux Chocolate and Plum

Name: The Orchard Gateaux Chocolate and Plum
Yield: Makes 2 × 7” Cakes
Ingredients: 30 g paillet feuilletine; 10 g ground almonds; 150 g water; Zest of one lemon; 10 g Mycryo cocoa butter; 20 g butter; 20 g dark soft brown sugar; 30 g flour T45 soft; Chocolate spirals; 150 g Callebaut 80% chocolate; 75 g glucose; 6.5 g pectin NH; 15 g sugar; 1 vanilla pod; 50 g chopped prunes (soaked in Armagnac); 450 g plum purée; 1 g ascorbic acid; 10 g caster sugar; 120 g plum purée; 145 g Cacao Barry Alto el Sol; 65% chocolate; 75 g cold whipping cream; 10 g plum powder; 84 g whipping cream; 15 g Trimoline; 15 g glucose; 65% chocolate, melted; 450 g whipped cream 35%; 100 g brown sugar; 80 g grated Tanzanie chocolate 75%