In the style of the Fat Duck. Chef Blumenthal describes the components in an episode of Kitchen Science but doesn't give the recipes so I had to wing it a bit. Chocolate-butter ganache with hazelnut praline, unflavored pop rocks and caramelized puff pastry under milk chocolate ganache, wrapped in chocolate and topped with dark mirror glaze. Plated with cumin caramel, chocolate sorbet (which was too soft, have to work on that one), cocoa nib tuile and pulled chocolate caramel shard.