1. Melt the white chocolate and cacao butter together in a bowl.
2.Add pistachio puree and oil and mix them with chocolate mixture.
3. Roast Kadayif in oven at 160C for 15 min. Finally add it to the other mixture.

1. Just boil cream,milk, turmeric, sugar and fresh ginger in a saucepan. Infuse 10min. then take out the ginger chunks.
2. Mix egg yolks and second part of sugar. Then add to first mixture and cook it until 82C degree on the stove.
3. Finally add gelatine mass. Allow to cool until 30C degree.

1. Whip marzipan, 84g sugar,egg yolks and whole eggs in the mixer until it gets fluffy.
2. In another mixer whip egg whites and sugar to make merengue.
3. Sieve cacao powder and flour together.
4. Melt butter.
5. First mix merengue with egg yolk mixture, carefully fold in dry ingredients. Finally fold in melted butter.
6. Use 16cm diameter oval ring. Pipe in the ring 80g of mixture for each ring on a tray, with baking sheet.
7. Bake at 160C for 15min.
 

1. Heat Syrup and water in a saucepan until 50C degree.
2. Add chocolate blend well. Allow to cool.
 

1. Mix egg yolks and sugar syrup in a saucepan and cook carefully until 82Cdegree.
2. Whip eggyolk mixture in blender until fluffy,
3. Melt chocolate until 60C degree
4.Whip cream until soft peak.
5. Carefully fold eggyolk mixture and chocolate together. Finally fold in whipped cream.
 

1. Boil water, glucose, caster sugar until 110C degree.
2. Heat fresh cream at 50C add cacao powder mix well. Add to sugar syrup
3. Add invert sugar at 60C.
4. Mix gelatine with cold water allows absorbing.
5. Add gelatin mix at 60C.
6. Pass through fine sieve.