Mix all dry ingredients.
Melt chocolate and add it to dry mixture while stirring.
Add butter to mixture and blend into fine crumble.

Quarter ten figs.
Put fig pieces into saucepan together with all other ingredients. Boil into a compote.
Cut remaining figs into small cubes. Mix them into the compote.

Whisk egg whites and egg yolks together with sugar in two separate bowls.
Mix the two mixtures together.
Make ganache of melted butter and chocolate.
Mix flour into egg mixture, followed by the ganache.
Bake in a preheated oven at 195°C for 10 minutes.

Boil cream with tonka beans and leave to rest for 30 minutes.
Make light caramel of glucose and sugar.
Deglaze with tonka cream and add chocolate.
Add whipped cream at a temperature of 35℃.

Mix together Fruit'Purée Mandarin Capfruit, Fruit'Purée Calamansi Capfruit, sugar and egg yolks, and heat up to 81℃ in thermomix.
Leave to cool to 30℃. Mix with gelatine and butter.