Melt the chocolate in the microwave. Whip the egg whites with albumin and sugar until two-thirds stiff. Combine with the melted chocolate and then with the dry ingredients. Pipe the mixture into two 16 cm diameter ring molds. Bake for 14 minutes at 160°C

Heat the purée, egg yolks, and sugar, stirring constantly, to 82°C to make a custard. Add the gelatin mass. Cool the mixture in cold water to 40-45°C  and blend with the butter. Pour into two 16 cm diameter ring molds and freeze.

Mix the sugar with the pectin. Heat the water with the lemon juice, citric acid, and mint to 40°C. Add the sugar and pectin mixture and bring to a boil. Let it sit for 5 minutes, then pour over the frozen black currant discs. Chill.

Heat the milk with salt and cream (1) to 80°C. Add the gelatin mass and pour over both chocolates. Blend and let cool. Combine the chocolate ganache with the previously whipped cream (2).

Boil the water with sugar and glucose to 103°C. Pour over the chocolate, previously mixed with the gelatin mass, and blend. Add the cream and blend again. Add the coloring and mix. Chill in the refrigerator for 12 hours.

Spread tempered chocolate with a spatula over acetate sheets. Allow to crystallize, then break into shards.