Mix together eggs, sugar and inverted sugar
In an other bowl mix together the almond powder, cocoa powder, flour and baking powder
Add the mixture of dry ingredients to the first one
Heat the butter together with the cream to 45°C and add
Finally add the chocolate, melted at 45°C
Leave to rest over night
Bake in a frame at 180°C

Mix all ingredients together
Spread in a ring ø14,5cm
Leave to set.

Lightly mix all the ingredients
Spread on a baking sheet and bake at 180°C until golden brown
 

Heat the cream together with the lime and orange zest and the glucose syrup.
Remove the all the zest.
Meanwhile make a dry caramel with the sugar.
Deglaze the caramel with the butter, followed by the cream.
Emulsify with the chocolate.
Finally add the lime and lemon juice and blend with a hand blender.
Leave to crystallize.

Mix all the ingredients together
Heat to 84°C

Pour the hot crème anglaise over the melted chocolate.
At 45°C incorporate the lightly whipped cream.

Cut the pineapple into small cubes
Mix with the lime and lemon zest 
Plastic wrap and bake at 120°C for 12 minutes

Soak the gelatin in cold water
Mix together all the purées, the eggs and sugar and bring to a boil
Add the gelatin
At 40°C add the butter and mix with a hand blender
Finally incorporate the pineapple cubes and leave to crystallize

Soak the gelatin in cold water
Bring the coconut purée to a boil, together with the lime zest and vanilla
Remove all the zest
Add the gelatin 
Pour this mixture over the melted chocolate and cocoa butter, emulsify
Finally incorporate the lightly whipped cream at 45°C

Mix all ingredients together and keep hot