Remove the two membranes from the body, the thick one and the thin one. Trim the body and cut into perfect rectangles. Keep the trimmings, legs, ink, liver and skins for the following preparations.
3 1/2 oz of the cuttlefish trimmings and skins, with 1 1/2 oz of the liver, until well browned. Season with salt and pepper. Add the rice, grated chocolate, 13 fl oz boiling water and cook for 15 minutes. Strain, check for salt and set aside.
Blend 2 oz almonds with the almond milk, salt and pepper, and set aside.
Cut 10 1/2 oz cuttlefish legs into pieces and brown with 1 oz of the liver in a little olive oil in a large pan. Season with salt and pepper. Add the blended picada, cook for 2 minutes then add 1 3/4 pt boiling water. Cook for 20 minutes, blend, check for salt, strain and set aside.
Gently fry 1 finely chopped shallot in a little oil, then add 4 tbsp water, 2 1/2 tbsp ink and 1/2 cup oil. Bring to the boil, season with salt and pepper, add the verjus, strain and set aside.
Blanch for 2 minutes and set aside.
Peel and soak in milk.
Start by making a few stripes of cocoa sauce, add a few touches of almond sauce and sprinkle with chopped cocoa beans.
Add the green beans and almonds, after first sautéing in a little oil with salt and pepper.
Heat the cuttlefish pieces for just a few seconds on a chrome griddle and add. Dress the dish with a little oil lightly mixed with the ink sauce. If available, decorate with a piece of zucchini flower, baked for just 2 minutes.
Serve the broth separately.