Le vent

Heat raspberry puree, caster sugar, vanilla pod and glucose syrup DE40. Add and mix in yellow pectin. Cook lime peel until 76°C. Let it cool and keep it in cooler.

Infuse milk and ground coffee with tonka bean. Caramelise sugar and sorbitol. Heat strained coffee infusion and add into cream. Mix butter, lecithin and fleur de sel into caramel. Add cacao barry chocolates. Emulsify with a hand mixer, let it cool until use.

Heat Cacao Barry cocoa butter and mix with black colour powder. Pre-crystallise and use at 29°C.

Heat Cacao Barry cocoa butter and mix with red colour powder. Pre-crystallise and use at 29°C.

Melt Cacao Barry chocolate. Pre-crystallise and use at 31°C.