Melt the bitter chocolate, butter and milk chocolate in a bain marie. Beat eggs and sugar in a mixer until fluffy. Add the chocolate slowly until it is homogenised. Finally, add the almonds with the cocoa and stir briefly.

Spread the mixture into the pan on a non-stick parchment paper and add the white chocolate, broken, stirring slightly. Bake in the oven at 130 degrees for 45 minutes.

Beat the yolks and sugar with a whisk. Bring the cream to a boil and slowly add the yolks, while constantly whisking.

Put the mixture in the thermomix in a bain marie and stir until the temperature reaches 82 C. Strain the mixture through the chinois and add the chocolate, stirring constantly until the mixture is homogenised. Leave in the refrigerator to cool and stand.

Put the eggs, yolks and sugar in the thermomix, add the mastic and beat until the temperature reaches 82 C. Add the gelatine leaves, after soaking them. Refrigerate until the mixture is cooler.

Whip the cream until it stands. Carefully add it to the mastic mixture and stir to homogenise.

Beat the egg whites in the mixer; in a saucepan heat the water and sugar until the temperature reaches 117 C. Once the meringue starts showing peaks, add the syrup gradually until the mixture is stiff. Once cooler, add it gradually to the mastic mixture and stir until homogenised. Spread in a pan and put in the freezer.

Cream the butter with the sugar in a mixer, until fluffy. Add the zest and orange juice and continue beating. Finally add the flour and stir briefly until the mixture is homogenised. Allow to cool in the refrigerator.

With a spoon, spread it on a silpat giving it a round shape. Sprinkle with grated pistachios and bake at 160 degrees for 5-6 minutes. Allow to cool and remove the tuile with a plastic spatula.

Cut the brownie with a round cutter and place it in the centre of the plate. Using a piping bag garnish the brownie with the creamy chocolate circularly. With a smaller round hoop cut the mastic semifreddo and dip it in crushed pistachios. Then place it in the middle of the brownie. Place the orange tuile on top. Garnish with orange or chocolate syrup.