Goose Liver with Sharpened Chocolate & Tiger Nut Oil

Mix all ingredients together and let rest for an hour. Spread generously and thinly on baking paper and bake at about 200 °C until golden brown color. While still warm, cut into rectangles 3 cm wide and 12 cm long. Shape with the help of a cylinder.Strain terrine, add Madeira, port wine and cognac and season. Bind with gelatin and fold in the whipped cream. Pour into disposable piping bags and pipe four portions at a time, matching the length and diameter of the hips, onto a sheet of baking paper. Freeze, push into the hippen and arrange.Cream butter, powdered sugar and egg yolks. Then add the liquid chocolate and lightly salt. Beat egg whites until semi-solid, add granulated sugar and beat until stiff. Fold sifted flour and snow alternately into the butter-yolk mixture. Spread on a baking mat 3 cm thick and bake at 170 °C for 20 minutes. Then cut out with a ring 5 cm high and 8 cm wide.Remove the skin and veins from the goose liver. Cut the rest into centimeter-sized cubes. Strain all sections and add to the cubes. Season and marinate in a vacuum for about 24 hours. Then fill into tureen form and cook at 47 °C for about 20 minutes. Allow to cool and fill each with four rings of chocolate sponge cake about 3 cm high.Melt everything slowly and stir until smooth. Allow to cool slightly and glaze the foie gras. Season the goose liver

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