1. Melt the chocolate with the oil to 45ºC.
2. Fill the mould with the mix tempered to 29ºC.
3. Place in the fridge for 15 minutes and then remove the egg from the mould

1. Mix everything together with the chilled butter in the food processor.
2. Bake at 155ºC for 12 minutes.
3. Set aside for finishing the dessert.

1. Heat the water and sugar to 145ºC, add the nibs and continue cooking until caramelized.

1. Melt the chocolate hazelnut praline, hazelnut paste and butter to 45ºC. Mix with all the other ingredients.
2. Keep in a bowl and set aside for finishing the dessert.

1. Mix the puree with the water and sugar in a blender
2. Add the Textura Citras and mix together
3. Add the Textura Gluco
4. Add the Textura Xantana.
5. 2nd preparation Mix the water and Textura Algin with a blender and place in the fridge for ten minutes..

1. Mix the water, agar and raspberry water and boil.
2. Add the gelatine and place in raspberry moulds.

1. Mix the dextrose, sugar and stabilizer together, then add to the water and cocoa puree and heat everything to 85ºC.
2. Place in the fridge and when the mixture is cold, mix in the lemon juice. Place in the freezer.
3. When the mixture is frozen, pass through the “Pacojet” machine

1. Melt the chocolate to 45ºC, temper the mix to 29ºC and mix in the lime zest.
2. Spread with a chablon on a guitar sheet and add sieved yogurt powder.

1. Mix the water, agar and apricot water and boil. Add the gelatine and then pour into a honeycomb mould.

1. Mix everything together with a blender and make the air.

1. Meld the dark and milk chocolate, heat the cream and add the gelatine.
2. Mix with a blender and finally add the passion fruit puree.

1. Heat all the ingredients to 102ºC except the cocoa powder, which is added at the end.