There are three frontal flavors here: lemon, and chocolate. They are all bitter, but the subtleties of their particular flavors make them good companions in food.. Lemon and chocolate have a particular affinity for each other. Because of this, it is only natural to combine these two elements. The wild card is the litchi. What on earth does litchi have to do with the other flavors? Litchi is a background flavor that is easily identifiable, but if used in the right quantities it can really enhance the other flavors present in this dessert without fully taking over.
Line 4 rectangular molds measuring 10cm/4in wide by 20cm/8in long by 10cm/4in wide with acetate sheets. Place on a piece of Plexiglas lined with acetate as well.
Make the dark chocolate mousse and pipe it in to fill up to about 2.5cm/1in. You will need a total of 6kg/13lb3.52oz of dark chocolate mousse.
Place the frozen lemon curd inclusion on top of the mousse and push down gently so the mousse comes up the sides of the curd.
Spoon an even layer of litchi gelée on top of the lemon curd. You will need about 200g/7.05oz per cake.
Pipe more mousse around the gelée and the curd as well as over the gelée, up to within about 2.5cm/1in from the top of the cake mold.
Put the brownie base on top of the mousse and push in gently so that the mousse comes up the sides of the brownie.
Even out the top and freeze the cake to harden it.
Once it has frozen, take the cake out of the mold and make the chocolate ganache.
When the ganache is firm but still soft enough to pipe, pipe it on top of the cake in a random pattern. The intention is to make it look like a slice of earth. Smooth out the areas that look too abrupt with an offset spatula.
Apply the soil on top of the ganache while it is still not fully set (you will need 190g/6.70oz per cake). The soil needs to adhere to the ganache.
Set up a spray station, a surface that should be covered with plastic to keep the shop clean where you can spray the cake.
Fill a compressor canister with the green velvet spray and spray the only on the top of the cake. Keep the compressor gun at least 60cm/24in from the cake to obtain a velvety smooth look. Then spray the sides with the dark chocolate velvet spray. You will need 300g/10.58oz of green velvet spray and 500g/1lb1.63oz of dark chocolate velvet spray.
Apply a few lemon “dew drops” over the top of the cake, again, in a random pattern.
Apply edible flowers and microgreens on the day the cake will be served. Let the cake temper in the refrigerator.