8 tall glasses Round cookie cutters or paring knife 1 pastry bag fitted with a ½-inch round tip 1 vegetable peeler >> Read this recipe through twice from start to finish INGREDIENTS | WEIGHT | MEASURE (APPROXIMATE) OR OUNCE WEIGHT CHOCOLATE MOUSSE Heavy cream (35% fat) | 390 grams | 1¾ cups Corn syrup | 33 grams | 1 tablespoon plus 1 teaspoon Clover honey | 33 grams | 1 tablespoon plus 1 teaspoon Dark chocolate couverture (64%) | 158 grams | 5½ ounces VERRINE Chocolate Mousse | 1 recipe | 1 recipe Caramelized Hazelnuts, whole or crushed (to taste) | 80 grams | ½ cup Flourless Chocolate Sponge | 1 recipe | 1 recipe Chocolate Nougatine Crisp | 40 grams | 24/5 ounces Hazelnut Praline Paste | 100 grams | ½ cup Chocolate Shavings, for decoration | 20 grams (shave from a 50-gram block) | 7/10 ounce (shave from a 1.76-