Andreas Overgaard Denmark
| Sugar | 375g |
| Glucose | 40g |
| Cream 38 % | 130g |
| Apricot Puree | 250g |
| Tablespoonful Lavender | 1 1/2 |
| Butter | 80g |
| Callebaut Honey chocolate callets | 200g |
| Callebaut Cocoa Butter | 35g |
Let it absorb for 5 minutes and sieve.
Melt, sugar and glucose to a light brown caramel, add the warm apricot.
Cool it down with butter.
Add honey callets and cocoabutter.
Make the shell with Callebaut Origine Java chocolate.
Finish with a little broom.
