We had the opportunity to revisit the honey custard. In this case we opted to cast them as spheres rather than cubes. We have also refined the olive pop rocks a bit. We now grind the olives, lemon zest and neutral pop rocks in the Pacojet. The result is a fine, relatively uniform crumble of effervescent olives. In assembling this dessert we also reached for spice roasted hazelnuts, which we ground in the same manner. A bit of olive caramel and a few grains of salt completed the preparation. It is quite delicious, though I can already see a number of evolutions and extrapolations waiting to be developed in the future.