Put the melted butter and the chocolate, stir well using a wooden spoon until the mixture is smooth. Whisk the egg whites with the sugar separately using a kneader with a tight mesh whisk, add the yolks and whisk for one more minute. Add in 3-4 stages the whipped mixture to the butter and chocolate mixture using a spatula paying attention not to deflate it. Spread on a silicon mat, 5mm thick and cook at 230C for 3-4 minute. Cool down before using it.

Mix the cocoa nibs gently, then blend in all the ingredients listed and knead. Spread to a thickness of 3mm in between 2 sheets of baking paper. 150C for 25 minutes.

Put the praline and the milk chocolate, melted at 45C. Using a spoon blend together the two ingredients and add the crunchy cocoa Nibs stirring continuously. Spread to a thickness of over 5mm. Crystallise and cut – diameter 5cm.

Pour the hot English custard on the milk chocolate, previously chopped, the hazelnut paste and the softened gelatin. Emulsify using an hand held blender for one minute.

Heat to 50C the fruit together with the lime zest and add the honey. Add the softened gelatin and stir well

Put in a pan the egg yolks, the sugar and the dextrose and heat to 60C and put in the kneader to whip. Melt the softened jelly and add the coffee, add the whipped mixture. Mix the mascarpone, the pouring cream and the vanilla separately. Blend together the two mixtures using a tight mesh whip at first then a spatula

To make Patè à bombe
Cook at 82/84C in a bain marie the mixture of egg yolks, sugar and water. Whip at medium speed. Remove from the heat before it has cooled down completely and use the mixture immediately

To make the chocolate mousse
Melt the chocolate at 50/55C, whip the pouring cream with the hand whip and add a small quantity of whipped cream to the hot chocolate in order to obtain a smooth and elastic consistency. Finish up by stirring vigorously with a semicircular spatula or with a flexible spatula the Patè à bombe and the remaining whipped cream.
 

Put the glucose, the sugar and the vanilla in a saucepan and caramellise at 176C. Cool down by pouring in the fresh cream and the lime peel, previously heated.
Pour in a container on the milk chocolate and the softened gelatin: emulsify with the hand held blender for two minutes, cover with cling film, place in the fridge at 4C and use when the temperature reaches 30-32C .
 

Heat in a pan the icing sugar, the butter, the milk and the glucose at 50C, add the hazelnut powder stirring well using a spatula and place in a fridge at 4C for two hours.
Using a knife, spread a thin layer of the mixture onto a silicon mat and bake in the oven for 6-8 minutes at 180C. When out of the oven use a cutter to make 6 disks and let cool down.

Bring to the boil the milk and the cream together. Pour slowly whilst boiling hot on the “Powerful” chocolate. Emulsify with the hand held blender for one minute. Cool down to 50C, add the egg yolks raw, mix and pour into a siphon. Utilise two cartridges of N20. Whisk in a bain marie (50-60C) before serving.

Heat the water to 18C and infuse the coffee beans and the lemon peel for 30 minutes. Heat the infusion to 40C, strain, add the powdered milk and the inverted sugar previously mixed with the stabiliser and finish off with the Velvet Callets chocolate. Pasteurise at 85C, mix and cool down rapidly. Keep refrigerated for three hours at +4C, mix again and swirl.

Prepare a cold infusion containing water and the Tonka bean, previously chopped, and leave for 3 hours, then heat to 60C. Blend in the cocoa with the sugar, filter the infusion, emulsify with the cocoa and the sugar.

Mixing together the coffee, the hazelnuts, the vanilla and the Callebaut chocolate “Origine Ecuador” , make it a Central American product.

ASSEMBLING
Once created the mould with the dark chocolate 811 NV 554, continue the process by adding the “citrus” ganache, the mandarin jelly and finish off with the hazelnut cremino, then seal the chocolate.

Heat the honey, melt the softened gelatin in water, squeeze and wring well and add the wine. Mix well.