Marigold

Use butter, light muscovado sugar, sugar and honey to make a cream. Add eggs. Fold in Cacao Barry chocolate. Fold in cake flour, baking powder, salt and cocoa fibers. Add sunchokes, hazelnut oil and Cacao Barry chocolate. Fold in chopped roasted hazelnuts.

Pipe into molds and bake at 150°C.

Boil together fresh orange juice, zest of organic lemons, organic oranges, finely chopped dried apricots and sugar. Leave to simmer for 5 minutes. Add sugar and pectin. Boil and add citric acid. Blend and leave to cool. Add and blend fresh marigold and pickled marigold flowers.

Warm invert sugar, reduced whey, sea salt and vanilla pod. Caramelise sugar and glucose. Deglaze with whey. Strain over Cacao Barry chocolate. Once cooled, incorporate ghee.

Conch all ingredients.

Mix together hazelnut paste and Cacao Barry chocolates. Temper.