Boil all the ingredients, except for the juices, infuse the cocoa nibs for 15 minutes. Filter, add juices and passion fruit and keep it warm.

Whisk eggs with icing sugar and powdered almonds.
Whick seperately the egg whites with sugar, add the compound that was previously prepared. Slowly add the melted butter and finally the sieved cocoa and flour.
Spread on a silicone baking tray an bake in the oven at 180°C for 10 minutes.

Boil water, glucose syrup and sugar, add flour, powdered almonds and finally butter. Spread on a silicone baking tray and bake in the oven at 180°C for 8 minutes.

Heat up the water, cream and glucose syrup, add gelatine, that has softened in cold water, and pour this mixture on the Cacao Barry Origine Venezuela chocolate. Emulsify and pour into the moulds, reduce the temperature.

Caramelise the sugar and glucose syrup, de-caramelise with cream and water, add gelatine and pour the whole mixture into the Cacao Barry "Lactée Caramel" chocolate. Emulsify.

Boil the water with sugar, add strawberries and boil again. Add the gelatine, that is softened in cold water, and emulsify. Let the mixture freeze and whip it up in the mixer bowl.

Boil the water with sugar and glucose. Add cream and the Van Houten cocoa powder and mix well. Cook at 66° brix. Add the gelatine, softened in cold water, and emulsify.

Boil the water, glucose syrup and cream. Pour onto the Cacao Barry Origine "Tanzanie" chocolate and emulsify.

Caramelise the sugar with glucose syrup, de-caramelise with water and mango, add vanilla. At the end of the cooking process, add mango, cut into small cubes.