Tamarind Chocolate Pyramid

Hold the pyramid mold, a brush, butter, and cut paper triangles in the measurement of each phase of the pyramid

Melt the hydrogenated chocolate and reserve

Brush the butter on the pyramid forms and cover with paper triangles

Delicately brush the dark chocolate over the pyramid forms and refrigerate them

When they are chilled, place 1 tablespoon of tamarind custard and freeze

Fry the water and almonds until a thick syrup is formed

While this operation is underway, beat 6 egg whites to a snow-like consistency

Without stopping the mixer, gradually add the thickened almond syrup and reserve

Melt the dark chocolate and fold in the egg yolks one at a time, beating vigorously

When they are fully incorporated, add to the meringue and refrigerate until set

Remove the pyramid forms from the freezer, fill with the chocolate mousse, and refrigerate again

Serve after 4 hours

Decorate with golden leaves.