Mix the water and gelatine and let it set for 10 minutes.
Cook the sugar and a little water to 120’C.
Mix the hot sugar syrup with the egg yolks and whip till airy.
Preheat the milk and tonka beans and let its infuse for a hour.
Heat the milk again and mix it with the gelatine and dark chouverture to make a ganache.
Add the ganache to the cocoa liquer and whipped eggyolks.
And fold it into the whipped cream

Meld the butter and the Chocolate.
Mix this with with the raw brown sugar and almond powder.
When this mixture is nice and smooth mix the cocoa powder and pastry flour till its starts to crumble

Cook the water and sugar till 120’C.
Mix this with the egg yolks and whip this till its airy.
Whip the cream airy and fold in the whipped egg yolks and coconut liquer.

Mix all ingrediënts add 40’C

Heat the sugar, scraped vanilla bean and the fresh lemon juice till 120’C.
Add this to the egg white and whip it till its airy.
When airy spread it out on a baking tray and bake at 90’C for 2 hours.

Mix all ingrediënts with blender

 Mix all in ingredients with blender

Mix the pineapple juice with the xantana.
Cut the the mango in brunoise and burn it with the blow torch.
Mix it all in with the rest of the ingredients.