White and dark chocolate mousse surrounded by a thin sheet of pate a cornet almond biscuit and topped with stabilized creme chantilly and gianduja curls. The polka dots are actually a chocolate cake batter (pate a cornet) that is spread through a stencil onto parchment or silpat and then frozen. You then spread the biscuit batter over the frozen pattern and bake. When you're done you wind up with patterned sheets of cake. You can make the pate a cornet in multiple colors and pipe with it too.