They consist of deionised water, cacao, trimolene (I presumed this is trimoline/inverted sugar), gellan F, salt and sodium citrate.

All the ingredients have to be put in a thermomix and heated to 100°C, while the machine constantly stirs the mixture. This can also be accomplished by heating the mixture up in a pan, while constantly mixing it with a hand held blender, but the thermomix route is a much safer bet. The mixture will not burn to the bottom of a pan and there will be no lumps of jelly.

I poured the mixture for the discs on a large square plate and after letting it cool for a couple of minutes, I cut out a number of discs. I poured too much on the plate and ended up with thick discs, so that is something to watch in the future.

First I cut the cubes with the square pastry cutter pictured in the photo, but that did not give satisfactory results. A sharp knife gives the cubes a smooth surface and well defined corners.

First I made a stock by sweating florets of cauliflower, onions and garlic.

This is simmered, removed from the heat and refreshed with cauliflower florets and cauliflower leaves.

Getting to the second cauliflower I first cut thin slices for the dried cauliflower. They were between 3cm-4cm, but I would try to cut larger pieces (which is pretty difficult), since they shrink considerably in the drying process (I forgot to take a picture when they came out of the dehydrator).

The book states to dry them for 24 hours at 60°C, but mine were ready after 6 hours, so the 24 hours as stated in the recipe may be a bit too long.

Next I made a cream of cauliflower, based on cream and milk, and a velouté of caramelised cauliflower with curry.

Next came the carpaccio of cauliflower, made by cutting the stems in thin round on a mandolin.

The easiest way to achieve a round shape is to use a small pastry cutter, but I was fresh out of those, so I used an egg holder and cut the stems in round shapes.

After laying them in a circle they have to be frozen to break down the cellular structure to improve the texture.

The risotto base came next, which follows the traditional method of making a risotto. Here I used vermouth, chardonnay, onions, garlic and the cauliflower stock.

When the rice needs 5 more minutes of cooking the rice has to be poured on a cooled tray to stop the cooking.

To finish the mise en place I made beurre noisette and layed all the components out in the kitchen: risotto base, beurre noisette, mascarpone, chives, Parmesan cheese, cauliflower cream, cauliflower velouté.

Just before finishing the risotto I blended some raw cauliflower and passed it through a 'muslin' to obtain its juice. This is in my opinion a good way to go about: I use hair nets as muslin. They are cheap, the mixture flows through them at great speed and they can be tossed after use. I would definitely try them.

To finish the risotto I reheated it with some stock and mixed it with the stuff from the picture above and some cauliflower juice.

To plate I spooned the rice on a plate, topped it with a chocolate jelly, put the carpaccio on top, placed 5 cubes of jelly on top, put the dried cauliflower in the middle, frothed the velouté, spooned it around the rice and dusted it with chocolate powder.