Tropic sphere

Caramelise granulated sugar and other ingredients. Let it cool and keep it in cooler.

Melt butter and Cacao Barry chocolate. Add and mix in rest of ingredients to obtain a homogenous texture. Fill the molds and cook at 180°C during 15 minutes. Let it cool, unmold. Keep in freezer.

Mix cream by hand. Mix milk in mixer, strain and cook until 82°C with egg yolk, refined sugar and tonka bean. Add Cacao Barry chocolate. Emulsify with a hand mixer, let it cool until use.

Mix hazelnut paste by hand. Blend and strain Cacao Barry chocolate. Put egg whites, yolks, refined sugar and flour into Siphon. Add chargers CO2. Fill half the plastic glasses. Cook in microwave oven for 40 seconds. Let it cool, unmold.

Heat mango puree, passion fruit puree, mineral water, vanilla pod and refined sugar. Add aged rum. Pour over moist chocolate cake.

Mix all the ingredients, use at 30°C over frozen cake

Combine all ingredients in a food processor to obtain a homogenous dough. Laminate to 2mm and cook at 160°C for 14 minutes.Once baked, sprinkle with Cacao Barry – Mycryo®, let it cool. Crumble in food processor and set aside until use.

Combine butter with melted Cacao Barry chocolate and cocoa butter. Add rest of ingredients. Mix and laminate to 2 mm. Let it cool in freezer. Cut circles 3 cm and use for base of the moist cake