1. Pre heat the oven to 160ºC
2. Grind all the ingredients in a Robot-Coupe until a fine powder is obtained
3. Add the soft butter and egg whites alternating until a soft batter is obtained
4. Spread between two parchment paper sheets to the desired thickness and form
5. Bake for 14 minutes

1. Pre heat the oven to 170ºC
2. Make a stiff meringue with the egg whites, sugar and cream of tartar
3. Sift the rest of the ingredients through a fine mesh and delicately incorporate them to the meringue
4. Dust with a fine layer of powder sugar and bake for 18 minutes

1. Infuse the vanilla bean into the heavy cream overnight in a sous-vide bag
2. Add glucose
3. Emulsify the warm cream into the chocolate and pour into rings when the temperature of the finished ganache reaches 32ºC

1. Caramelize the sugar and add the pecan nuts
2. Toss the pecans with the caramelized sugar until completely coated
3. Let them cool down and chop them finely
4. Add the nut paste, the soft butter, fleur de sel and the melted Cacao Barry Ghana 40% Milk Chocolate
5. Pour into rings and freeze

1. Caramelize sugar and stop the cooking process by adding the butter and then the heavy cream
2. Add the glucose and slowly pour over the chocolates
3. Emulsify as a regular ganache
4. Pour into desired rings

1. Mix the gelatine leaves with the water
2. Mix the heavy cream. Milk, sugar and egg yolk and cook to 84ºC
3. Then add the soaked gelatine
4. Add the passion fruit puree and zest the mix well
5. Pour over the chopped chocolate and Mycryo and emulsify as a regular ganache
6. Let cool down to 30ºC before pouring into desired rings
7. Freeze

1. Mix all fruit purees with the lime zest, lemongrass stick and candied ginger
2. Vacuum pack and let infuse in a 40ºC thermal water bath for 45 minutes
3. Empty the contents of the bag through a fine sieve and add the sugar and gelatine leaves
4. Pour into rings and freeze

1. Soak the gelatine in water
2. Whip the cream into soft peaks
3. Warm up the milk to 70ºC and add the gelatine
4. Strain over the chocolate and gianduja and emulsify as a regular ganache
5. Mix with the lightly whipped heavy cream when the ganache reaches 40ºC
6. Use immediately

1. Caramelize the sugar
2. Add the heavy cream to stop the cooking process
3. Mix the cornstarch and the water and add to previous mix
4. Bring to a boil and add the glucose and the condensed milk
5. Add the gelatine into the warm milk to dissolve then add the previous mix
6. Strain over the chocolates and emulsify well
7. Use when the mix reaches 45ºC