Whip the egg yolks, the eggs, the invert sugar and the sugar.
Whip the egg whites with the sugar and salt.
Mix the egg yolks with the cocoa liquor and the melted butter.
Add the flour, that is mixed with cocoa powder.
Stir the mixture into the egg whites.
Bake in a cercle at 180°C for 30 minutes.

Whip the egg whites with the sugar.
Mix the TPT hazelnuts and include them in the egg whites.
Pour onto a sheet and bake at 210°C for 7 minutes.

Work up the partly softened butter with the vanilla.
Add the sugar, peeled almonds, salt and the flour.
Bake in a circle at 160°C for 18 minutes.

Mix the sugar with the pectine.
Bring the raspberry puree, lime juice, sugar-pectine mix and invert sugar to a boil for 1 minute.

Blend the milk, cream, yolks and invert sugar at 84°C into an anglaise.
Emulsify with Cacao Barry "Alto El Sol" and "Venezuela" chocolate.

Blend the milk, the cream, the egg yolks and the sugar at 84°C into an anglaise.
Emulsify with the Cacao Barry "Ghana" chocolate.
At 35°C, add in the whipped cream.

Boil the cream, water, sugar at 102°C.
Add the cocoa powder and then the gelatine preparation.