(1) Basic Creme anglaise recipe

 For the chocolate caramel

1. Cook the sugar and glucose to 158° C (315° F).
2. Add the chocolate in pieces; mix; pour onto parchment paper to cool.

For the caramel foam

1. Make a crème anglaise (1) with caramel using the ingredients listed. Fill a whipped cream canister and chill. Charge with gas.

For the cocoa sticks

1. Combine the cocoa, glucose and syrup to make the batter;
2. using a pastry bag, pipe strips onto a baking sheet; bake for 5 minutes.

For the balsamic reduction

Reduce the vinegar and the syrup by half; refrigerate.

Caramel Chrysalis

1. Take the cooled chocolate caramel, place it on a parchment lined pan and place in the oven until it melts.
2. Spread thinly between two sheets of parchment;
3. cut into 5 x 10 cm rectangles and form the rolls using a mold. Let cool.

Assembly

Fill the chrysalis with caramel foam and arrange as in the photo.