1. Heat cream,honey,glucose and gelatine mass to 45C.
2. Finally mix with yoghurt.
3. Prepare 5cm diameter sphere silicone mould. Fill each sphere with 10gr of raspberries after that fill 10g yoghurt cremeux on top. Freeze. 

1. Melt Cacao butter and mix all ingredients together.
2. Take sphere mould from freeze and pipe 10g each of the mixture on top of the yogurt cremeux and freeze again.

1. Heat milk and sugar to 50C then add gelatine mass.
2. Mix with chocolate and carefully fold in whipped cream.
3. Take a double mould silicone (reference number SF053) fill half of the mould with chocolate mousse then place raspberry and yogurt cremeux part in the middle and close mould chocolate mousse and freeze.
4. Coat the small cake with chocolate glaze.

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 allow to absorb.
5. Add gelatin mix at 60C.
6. Pass trough fine sieve.

1. Mix all dry ingredients in bowl.
2. Melt the butter and mix with dry ingredients.
3. Take 15g of mixture and make it flat and give the form and bake it for 15min in 160C oven.

1. Boil cream and mix with chocolate and mix with ground pistachio.
2. When it is 30C fill dark chocolate truffle shells and allow to set.

1. Except bread crumbs mix all of it.
2. Coat dark chocolate shells with batter after that dip in bread crumbs roll each truffle by your hand evenly.
3. Fry truffles in 180C in sunflower oil for 2-3 min.

1. Mix fruit juices,sugar and stabilizator with blender. Add basil.
2. Transfer it to Kitchen aid with paddle attachment. Pour enough liquid nitrogen slowly on medium speed until sorbet comes to - 3C. Keep it in freezer.

1. Mix 2 lt of water with limestone in a saucepan. Wait until limestone goes down to bottom of the saucepan.
2. Take out the clean water from the surface to another bowl.
3. Cut pumpkins in round shape with Melon baller tool.
4. Soak in the limestone water for overnight.
5. Wash evenly pumpkins with generous water.
6. Boil sugar,water and lemon juice. Add pumpkins,cook for 40 min 

1. Blend pistachio in Robocoupe to fine paste.
2. Mix with melted white chocolate and make a dough.

1. Mash blueberries and icing sugar together in a bowl. Add lemon juice. Keep it overnight.
2. Blend with machine, pass through fine sieve.

1.Paste all ingredients in mortar with a pestle.

1.Boil Milk and mix with white chocolate,then add pistachios. Allow to cool.

1. Melt the chocolate and mix with malto-sec.
2. Blend it until it becomes crumble.