Boil lime juice, apple juice, sugar, glucose and trimoline. Add sugar and pectin NH. Let cool. Blend in fresh mint leaves and citric acid. Place in piping bag and store.

Boil water, glucose powder, sugar and isomalt to 120°C. Add gelatin.  Whisk together egg white and sugar. Pour in syrup. Add zest and juice of 2 organic limes. Place in piping bag and use.

Warm cream, zest of limes and trimoline. Emulsify with Cacao Barry chocolates when at 35°C. Add ghee and cocoa pulp liquor.

Melt Or Noir and Cacao Barry chocolates. Add sweet white miso, buckwheat and pop rocks. Roll out between two pieces of baking paper. Cool down and cut.