Chocolate Millefeuilles with Candied Figs, Walnuts and Pink Salt

For the melt chocolate:

• Chop the chocolate.
• In a microwave-safe bowl, put 2/3 of the chocolate, cook at 800 W for one minute.
• Remove from the microwave and use a silicone spatula to mix well. The chocolate will not have melted fully (it must reach 50°C).
• Return to the microwave for 5 seconds, remove and mix. (If it still has not melted return to the microwave for another 5 seconds always at 800W).
• Pour in the remaining chocolate to be melted and mix well until glossy.
• Wait for the chocolate to have melted at a temperature of 30-31°C.

For the millefeuilles:

• Once the chocolate has reached the correct temperature to be worked, spread as thinly as possible onto a sheet of oven paper, then on the surface sprinkle some granules of pink salts and the roughly ground walnuts.
• Place the sheets in the fridge to allow the chocolate to set.  Whip the cream, cut Fichi Caramellati Babbi into pieces.

For assembly:

• Cut the chocolate into rectangles 6/7 cm x 12/cm, then add a layer of cream, pieces of fichi caramellati and again a layer of chocolate.
• Continue for two or three layers and finish with a sheet of chocolate onto which will be added a garnish of fig pieces and a little caramel applied with a paintbrush.
• Allow the dessert to rest in the fridge and place in the freezer.