Take note because this is how you do it. You create chocolate cakes that are served in varying temperatures – a warm one which is dense yet fluffy and a cold one which is smooth and luscious. You then scatter superbly addicting chocolate soil that holds the chocolate sorbet so well and provides it with a grainy texture for your every mouthful. A sheet of chocolate crisp and two dollops of velvet-like chocolate sauce later, your palate is well excited. Ok, that's all.