Planted city 20.25

Melt Cacao Barry - Lactée Supérieure and Cacao Barry - Mycryo®cocoa butter.

Add sesame paste and Cacao Barry - Praliné 65% Héritage Almonds Hazelnuts.

Mix all remaining ingredients.

Roll out between two chocolate sheets and cut out 1,2 cm circles.

Mix pectin NH, granulated sugar and ascorbic acid.

Soak gelatin in cold water for five minutes.

Boil up puree, zest and dry ingredients.

Add gelatin to the hot mixture, put it in a frame and cool it down.

Cut out 1,2 cm circles.

Boil up cream, glucose syrup, flowerhoney, tonka bean and jasmine tea.

Strain the mixture, pour over cashews and mix it well.

Melt Cacao Barry - Lactée Supérieure 38% and Cacao Barry - Mycryo® cocoa butter.

Mix all ingredients and make an emulsion.

Spray a thin layer of green cocoa butter at 26° C into the moulds and repeat this with the silver and white cocoa butter.

Temper Lactée Supérieure 38% and mold it into trays.

Fill it with sesame crunch, jelly and ganache and leave it for crystallization at 6° C for 30 minutes.

Close it with a thin layer of chocolate.