Blend flour, vanilla, salt and lime zest in food processor.
Add egg and water, and blend into dough.
Kneed by hand until smooth and leave to rest.
Roll out until thin and fry in cocoa butter at 175°C.

Blend together hot water and cocoa mass, add cream and set aside.
Blend butter and sugar until light. Add eggs bit by bit, followed by vanilla paste.
Sift together all dry ingredients. Alternately add chocolate mixture and dry ingredients to butter mixture.
Blend until smooth and pipe into mould.
Bake at 175°C for 10 minutes.

Mix water and milk powder, and heat to 80°C.
Mix together sugar and stabiliser, and whisk into previous mixture.
Bring to 90°C, and whisk in chocolate and vanilla.
Blend until smooth and strain. Leave to mature for 1 hour before churning.

Remove avocado flesh and pass through fine mesh.
Add lime juice and salt to taste. Set aside.
Heat milk, and temper in egg yolks and sugar. Cook until thick.
Strain over chocolate, add gelatine and blend smooth.
Scale 250 g of avocado mixture and blend with chocolate mixture. Keep warm until needed.

Peel mango and pineapple, and cut into batonnets.
Mix with Fruit'Purée Banana Capfruit and lime, and add salt to taste.