Fernand Point is, well, if you don't know who he is I suggest you look him up. I am a big fan even though he is mostly known for his culinary side (and incredible appetite). In spite of this, he was also inclined towards dessert. One of his best known desserts was named "Marjolaine" (marjoram in French) after his daughter. It is a layered cake with meringue, chocolate ganache, praline buttercream, all coated with ganache that he spent years trying to perfect. The dessert in this photo was inspired by those flavors and texture combinations, but I went lighter on the buttercream. It is composed of a hazelnut dacquoise (which is a meringue with hazelnut flour), crispy praline, praline cream, chocolate ganache and a light-as-air chocolate mousse. The cake is an individual portion, and is glazed with a chocolate glaze and topped with a chocolate tile brushed with edible gold dust.
The image of Point is 100% edible, made by stenciling his image on rice paper using melted chocolate as ink.