50g cream 35%

9g butter

4g sorbitol

4g glucose syrup

30g milk chocolate

40g dark chocolate 65%

pinch of cinnamon

METHOD. Boil the cream, sorbitol, glucose syrup and inverted sugar. Pour on top of the chocolate. Add the butter at room temperature. Pour into a round mould of 14cm and freeze.

165g apricot halves

45g lime purée

35g sugar

25g invert sugar

2g pectin glaze

METHOD. Heat the apricot pieces, lime purée, and invert sugar. Mix the pectin glaze, and sugar. Add this to the fruit purée. Boil for 2 min. Pour the compote into a round mould of 14 cm and freeze.

140g almond powder

140g sugar

140g whole egg

43g egg yolk

174g egg white

107g sugar

107g flour

METHOD. Mix the almond powder, sugar (140g), whole egg, and egg yolk. Whisk the egg white and sugar (107g) together. Add the whisked egg white to the mixture. Add the flour. Weigh 830g per baking tray. Bake for 7 min at 210°C. Cut out two round disks of 14 cm.

30g cream 35%

20g milk

5g sugar

12g egg yolk

1g gelatine

90g cream 35%

110g Callebaut's gold chocolate

METHOD. Soak the gelatine in cold water. Boil the cream (30g) and milk. Mix the sugar, and egg yolk. Add to the boiling mixture. Heat to 83°C. add the gelatine. Make an emulsion with the gold chocolate. Cool down to 38°C. Add the semi-whisked cream (90g) to the ganache. Pout into a round mould of 16 cm. Gently press this inside the mousse and freeze.

350g praliné 50% noisettes

150g milk chocolate

300g pailleté feuilletine

METHOD. Melt the milk chocolate and add the praliné. Add the pailleté feuilletine to the mixture. Spread a layer of the crispy praliné onto the frozen mousse.

300g sugar

300g glucose syrup

150g water

200g sweetened, condensed milk

120g gelatine mass

300g Callebaut's gold chocolate

QS Gold "Sparkling Power Flowers" by IBC

METHOD. Boil the water, sugar, and glucose syrup. Add the gelatine mass and sweetened, condensed milk. Pour over the chocolate. Add the Sparkling Power Flowers. Mix and cool down in the fridge for 24 hours. Use at 35°C.