Spicy skull

Method

1. Chop up 80 g / 3 oz of the dark chocolate and melt 2/3 of it inbain Marie until the temperature reaches 40ºC/104ºF. Once the temperature has been reached, add the remaining chocolate, finely chopped, and stir until you have a homogeneous chocolate paste.
2. With the help of a brush, paint the cavities of the mould with the melted chocolate and place in the fridge.
3. Mix the pear purée with the habanero sauce. Add the sugar.
4. Fillthe cavities until they are nearly full.
5. Leave to cool for a few minutes in the fridge.
6. With the remaining dark chocolate, repeat step 1 to completely fill the cavities.
7. Store in the fridge, and set up the board to play!