Dulce de Leche Transfer condensed milk to a glass canning jar and cook with sous vide at 85°C for 15 hours or until desired color is reached. Cool quickly in an ice bath and refrigerate. Dark Chocolate Mirror Glaze Bring water, cream, sugar, cocoa and glucose to a simmer. Remove from the heat and add in bloomed gelatin once bubbles have resided. Blend with a hand blender until smooth, being careful not to introduce bubbles. Strain through a fine sieve and touch plastic wrap to surface and reserve in the fridge until ready to use. Almond Dacquoise Whip egg whites in a stand mixer fitted with a whisk attachment on medium speed. Once white and foamy (just before soft peaks) gradually add the caster sugar and continue whipping until stiff peaks. Meanwhile mix the icing sugar and almond meal and pass through a sieve. Gently fold the whipped egg whites into the sifted mixture. Spread into a 1.5-2cm layer on a lined baking tray. Generously sprinkle chopped almonds over the dacquoise. Remove any excess nuts. Bake at 160°C for 40 minutes. Allow to cool completely and cut into desired shapes. Assembling the Entremet Insert Using a ring mould, add a layer of the dacquoise followed by a layer of dulce de leche, followed by another layer of dacquoise. Reserve in the freezer Dark Chocolate Mousse and Entremet Body Boil the cream, milk and invert sugar Pour over the chocolate and emulsify with a hand blender to make a ganache. Gently fold in semi whipped cream once the ganache has reached 40-45°C Pour into moulds and place the entremet insert. Allow to freeze completely in the freezer overnight. Chocolate Sable Dough Sift together the almond meal, flour and cocoa powder. Separately, sift the icing sugar to remove any lumps. With a stand mixer fitted with the paddle attachment on the lowest speed, mix together the flour, almond, cocoa powder, salt and butter until evenly combined and a slightly moist sandy texture is reached. Add the icing sugar and eggs and continue mixing until the dough just comes together. Roll the sable to roughly 1cm thickness between two sheets of plastic. Tightly wrap dough with plastic and reserve in the fridge to rest (ideally overnight) Baking the Sable Remove the plastic wrap from the dough and place between two sheets of parchment paper. Roll out evenly to 3mm. Cut out disk using a ring cutter and reserve in fridge for 20 minutes Bake at 160°C for 15 minutes or until fully baked and fragrant. Allow to cool at room temperature. Glazing and Assembly Unmould the entremet body and return to the freezer until glaze is ready Reheat glaze to around 30°C Remove the entremet from the freezer and place on a wire rack or stand over a tray lined with plastic wrap (to catch excess glaze). Glaze the cake immediately, coating all sides. Once glaze has stopped dropping, cut off the excess and place glazed entremet onto the sable base. Decorate as desired.