Chef Martín Rios is known for multi-element desserts that keep his bakers busy incorporating sweet and tart, creamy and crunchy, and, in this case, citrus and chocolate on the same plate. Rios uses the financier, a delicate almond butter cake, and custard as garnishes in this next-level dessert, but you can freeform the recipe. Instead of making the financier, for example, you could use a fancy store-bought cookie. Rios served his with a clementine-verbena granita, but you might substitute lemon sorbet. Other garnish substitutions follow the recipe.