Planet

Boil the water and add the sugar and Cacao Barry - Inaya™ 65%.

Then Mix the butter and keep in the chiller.

Remove from the chiller and mix with egg.

Add all the dry items.

At last mix Dark Rum.

Put the mixture in to the 60 x 40 baking tray and bake 200Cº 12 minutes.

Blanch the orange three times.

Remove the seeds and heat with the glucose and Trimoline.

Add the sugar and pectin.

Cook until 85°C.

Temper the chocolate and mix with hazelnut, Feuilletine, and praline.

Add the cocoa butter at 45°C.

Mix all together and bake at 180°C for 8 minutes.

Boil the cream with sugar and Sorbitol.

Remove from the heat and add the chocolate and butter.

Melt the chocolate and cacao butter at 45°C.

Cool down to 30°C and add almond.