Cream butter, vanilla beans, sugar and cinnamon powder. Add eggs gradually. Add all sieved dry ingredients and liquid. Cut dried fruits into small pieces. Mix the batter. Bake at 180℃ for 30-35 mins each.

• Mould A: 210g with 40g silicon mould on the top
• Mould B: 150g

Boil cream,vanilla bean, cherries and corn syrup to 85℃. Sieve the liquid above and pour into chocolates. Emulsify and add rest of ingredients. Cool to 28℃ and pipe into the cacao pod mould.

Melt Ambre Java and Pure Hazelnut paste. Use at 30-32℃.

Boil sugar, vanilla beans and water in a pot until sugar melts. Add alcohol. Use at 40℃.

Pour tempered chocolate into a mould. When it is set, demould and use.