Boil the cocoa fruit juice. Beat the egg yolks and sugar over a double boiler until frothy. Add the boiled cocoa fruit juice and continue heating, stirring constantly, until a temperature of 80 degrees Celsius is reached. Pour the hot mixture over the chocolate, add the softened gelatin, and emulsify with a hand blender. Once cooled, pour the mixture into a cream siphon, screw on two cartridges, and shake well.

Heat the cocoa fruit juice, cream, and glucose syrup together, but do not boil. In another saucepan, slowly caramelize the sugar. Once the sugar turns amber, gradually stir in the warm mixture. Continue cooking the mixture until it reaches 107 degrees Celsius. Remove the pan from the heat and emulsify the cocoa butter with an immersion blender.

To caramelize the chocolate, preheat the oven to 150 degrees Celsius. Caramelize the chocolate on a silicone mat or baking paper in the oven for about 15 minutes. Finely chop the roasted pecans, candied ginger, and cooled caramelized chocolate and place everything in a bowl with the cacao nibs. Melt the cocoa butter and pour it over the remaining ingredients. Grate the fresh ginger over the chocolate and add the Maldon salt. Mix everything well and let it cool.