1. Melt the chocolate and the butter , mix the egg, vanilla and the icing sugar,
2. Add the sifted flour, salt, baking powder and the coffee powder.
3. Combine and add the walnut.

1. Boil the milk, mix the eggs yolk and the sugar, combine and cook to 85c.
2. Add the gelatin and pour on the chocolate
3. Make a ganache with a hand-mixer.

1. Melt the white chocolate and the cocoa butter, add the pastes and mix.
2. Add the paillete feuilletine. Spread very fine between two sheets of paper

1. Boil the cream and the milk, pour into the chocolate little by little.
2. Whisk up the eggs white and the sugar. Combine at 50c.

1. Mix all the ingredients together until you have a texture like crumble
2. Bake 160c 18 min and cool down

1. Soften the butter and blanch with icing sugar,
2. Add half the egg whites then the sieved flour
3. Add the remaining egg whites and coconut desiccated. 

1. Sugar mix with yellow pectin pour into raspberry puree and bring to boil to 105c
2. Add the lemon juice and balsamic vinegar cover the plastic film and let cool down.

1. Gelatin soaked into the ice water, sugar and water cook to 120c
2. Pour into the whipped egg yolk and add the melted gelatin ,whipped until room temperature
3. Pour into melt chocolate and whipping cream.

1. Bring to boil the cream and trimoline
2. Pour into the chocolate and mix it when cool down to 35c, add the soft butter and using hand mixer to blend it smooth.
3. Put in the tray frozen it and cut 1cm x 1cm square.  

1. Vegetables oil heat up to 170c
2. Filo pastry cut to 5cm x 5cm and brush some butter and wrap up 1 pc frozen chocolate ganache.
3. Cover eggs liquid and bread crumbs and deep fried to golden color.

1. Melt the chocolate and cocoa butter to 45ºc cool down to 35ºc