1. Whip the egg yolks on medium speed in the kitchen aid till pale in colour
2. In a second bowl, whip the eggwhites together with the sugar and the sea salt to soft peaks
3. Sift the cocoa powder and mix it with the almond meal
4. Fold the eggwhites slowly through the yolks, followed by the cocoa powder/almond mixture
5. Spread the batter gently onto a 70x40cm silpat mat and sprinkle the cocoa nibs on top
6. Bake at 170°C for 8 minutes in the convection oven with full fan
7. Remove from the tray immediately after baking and set aside to cool
8. Cut triangular shapes out

1. Melt the butter together with the caster sugar, honey and glucose syrup
2. Combine the chopped hazelnuts, cocoa nibs, black and white sesame seeds and pectin dry
3. Mix this into the molten butter/honey mixture and spread into two round Ø15cm silicon moulds
4. Bake at 180°C for 10 minutes in the convection oven with full fan or until nicely caramelised
5. Spray the nougatine from both sides with spraying chocolate
 

1. Melt the butter together with the couverture and combine it with the hazelnut praline
2. Add the pailleté feulletine and mix well
3. Chop the hazelnuts coarsely and press them gently onto the top
 

1. Hydrate the gelatine
2. Bring the fruit purees, the ginger and caster sugar together to a boil and let them simmer for 2 minutes
3. Dissolve the gelatine into the warm mix
4. Fill into two triangular Perspex and blast freeze
 

1. Chop the tarragon and bring it together with the cream and the milk to boil
2. Blitz in the food processor and boil again
3. Strain the fibre out and set aside

4. make an anglaise with the tarragon infusion, caster sugar and egg yolk
5. Strain the anglaise and pour it over the dark couverture chocolate, creating a ganache

1. Whip the cream to soft peaks and set aside in the refrigerator
2. Whip the egg whites and yolks until soft peaks
3. Combine sugar and water and  boil to 120°C
4. Pour the hot sugar solution onto the eggs and keep whipping until it reaches a temperature of 40°C
5. Melt the dark couverture and fold it gently into the egg mix
6. Fold this mixture into the cream
 

1. Hydrate the gelatine in the water
2. Boil the raspberry juice, caster sugar and glucose
3. Add condensed milk and gelatine mass
4. Pour over the chocolate and cover the surface with plastic wrap
5. Adjust consistency with water if desired
 

1. Hydrate the gelatine
2. Bring the water (1), cream & sugar to a boil
3. Add the sift cocoa powder and continue to boil till it 104°C
4. Heat the apricot jam and water (2) to 80°C and mix well
5. Strain the cocoa powder mixture through a fine meshed chinois
6. Combine it with the apricot jam and nappage
7. Let this mix cool down to 60°C, add the gelatine and mix well
 

1. melt the mycryo and couverture together and mix well