Mix together cream, cocoa nibs, coffee and vanilla in jug, and leave to infuse for 12 hours. Make sure jug remains properly sealed in refrigerator.
Strain and pour into a bowl. Heat up to 50°C in microwave, mix in all remaining ingredients and leave to cool in refrigerator.

Mix together cream and vanilla bean, and leave to infuse.
Mix in xanthan gum and sugar.
Pour into milkshake maker glass, add ice cubes and mix until creamy.

Mix together all ingredients in stand mixer. If needed, add a bit of water.
Leave to set at room temperature for 15 minutes.
Roll out dough with puff pastry machine until very thin.
Brush pastry with a bit of water.
Place layer of raviolo filling on top of pastry.
Brush second piece of pastry with a bit of water and close off raviolo filling.
Cut raviolo into desired size, cover with film and leave to rest.

Safe for chocolate, boil together all ingredients.
Add chocolate and mix well.
Pour into silicon mould and leave to cool.

Poach together pectin and sugar in saucepan.
Remove from heat, and add Fruit'Purée Apricot Capfruitand trehalose.
Bring to a boil and add glucose.
Heat up to 52° Brix, remove from heat and add citric acid.
Pour onto raviolo filling in mould and leave to set in refrigerator.

Toast brioche at 130°C for 20 minutes.
Heat up fondant icing to 185°C.
Remove from fire and add softened butter.
Pour onto silpat and leave to cool.
When cool, scale equal weight of brioche and fondant icing mixture, and pulverize together in cutter mixer.
Shape into pastry and bake at 160°C for 7 minutes.