Cross-posted in Professional..with no responses. I am currently finishing my year at school and have to create a cake. Chef has given us specific parameters that include a sponge cake, for the base; a layer of chocolate mousse (any type); a layer of fruit mousse (any type); choice of glaze. I have made many different types of both fruit and chocolate mousses, but I am leaning towards kiwi. Partly for the visual appeal, and also because of the tartness of the fruit. I have done a lot of reading, and have seen chocolate and kiwi pairings, but am interested to find out from actual professionals, if you have combined the two and if so, what type of chocolate works best? ie Dark, milk, white. I have read that around 33% chocolate is the best...but am unsure if this is a taste that I should really consider as my final practical. Any input would be appreciated.