Fig Marmalade:
1. Cut the smoked bacon into small pieces and place them in a medium heat skillet.
2. Cut the figs and add them to the skillet along with red wine vinegar and sugar. Cook for about 7–8 minutes.
3. Once cooked, transfer the mixture to a blender and blend until smooth.
4. Pour the blended mixture into a plastic bottle for later use.

Foie Gras Mousse:
1. In a medium heat pot, place the shallots and corn liquor. Let it reduce for 3 minutes.
2. Then, add the heavy cream and stir. Continue cooking over medium heat for 3 to 5 minutes.
3. Meanwhile, on a cutting board, cut the foie gras into small pieces and keep it at room temperature.
4. Add the foie gras one by one and the white chocolate to the pot mixture while continuously stirring until everything becomes smooth and homogeneous.
5. Season the mixture with a pinch of salt, and then transfer it to a blender.
6. After blending, strain the mixture through a sieve to remove any remaining foie gras bits.
7. Once strained, pour the mixture into individual molds and freeze for a minimum of 4 hours.
8. Take out the molds from the freezer.
9. In a plastic bowl, add the cocoa butter and melt it in the microwave for about 2 to 3 minutes.
10. Use a stick to dip the molds in the melted cocoa butter.
11. Colocate the molds in a tray and put it back in the freezer for another 30 minutes.
12. Once again, take out the molds. Paint them with the yellow cocoa spray and keep it at room temperature.

Plating:
Serve the foie gras mousse with toasted brioche bread and a side of fig and bacon jam.

Mascarpone ice cream:
1. Infuse the milk with the honey and warm it.
2. As the mixture approaches a tepid temperature (around 120° F), incorporate the milk powder and dextrose using an immersion blender, then gently simmer the combined ingredients.
3. In a separate bowl, whisk the egg yolks with the sugar until they lighten in color. Gradually temper the egg yolks with a part of the hot mixture, continuing to whisk vigorously.
4. Place the mixture of the egg yolks back over on low heat, stirring continuously with a spatula until it reaches 80° C.
6. Pass the mixture through a fine sieve, then blend in the mascarpone using an immersion blender. Cool rapidly in an ice bath or using a blast chiller.
7. Process the mixture in an ice cream maker and transfer to a thermal or pre-frozen metal container for storage.

Black garlic ganache:
1. Heat the cream with the sugar and crush with the black garlic.
2. Strain and pour little by little on top of the melted chocolate with the butter, mixing constantly with a spatula, and stirring constantly with a spatula.
3. Emulsify with an immersion blender, trying not to add air, until a shiny and homogeneous ganache is obtained.
4. Store in a piping bag and use at 28°C.

Cocoa sponge cake:
1. Melt the chocolate with the butter.
2. Mix almond powder, sugar (1) and powdered sugar in a Thermomix until it forms a wet paste.
3. Put this paste in the Kitchen Aid with the eggs and egg yolks until doubled in volume and add the melted chocolate and butter.
4. Whip the egg whites with the sugar (2) and integrate to the first whipping (almond and sugar paste) with an enveloping movement.
5. Finally, mix the flour with the cocoa and sift over the batter as you mix.
6. Spread on a tray 1 cm thick and bake at 350°F for approximately 18 minutes (it should be at a height of 1.5 cm when baked).
7. Let cool, cut into circles of 7.5 cm in diameter and reserve in the freezer.

Dark chocolate smoked woods:
1. Temper the chocolate and spread with a spatula to a thickness of 2 mm on a baking paper, use a spatula to a thickness of 2 mm on a piece of baking paper.
2. With the chocolate still melted, cover with another piece of paper and roll up.
3. Leave to crystallize for at least one hour and unroll in such a way as to break up uneven pieces, and curved pieces are broken off.
4. With a little more tempered chocolate at the point of crystallizing, brush with a stiff bristle brush (not silicone) in an irregular way to get a rough effect.
5. Allow to crystallize and sprinkle with a little cocoa powder.
6. Keep in an airtight container and with the help of an electric smoker, smoke it with the cedar for 3 minutes so that it is immersed in the chocolate but not as an invasive aroma.
7. Store in a cool, dry place.

Assembly:
1. Place a circle of moist cocoa sponge cake on a plate.
2. Outline the sponge cake by making a circle of black garlic ganache.
3. Place a quenelle of the cognac ice cream and place 2 smoked chocolate woods, one resting on the ice cream and the other one lying on the ice cream.
4. Place 8 toasted half hazelnuts and serve.