Sky garden

Caramelize the sugar and add warmed cream, and stop heating.

Add milk and make custard.

Add butter, Cacao Barry - Saint Domingue 70%, Cacao Barry - Papouasie 35% and chocolates and melt.

Spread thinly and cool down in fridge.

Heat sugar, water, agar and glucose in sauce pan until 102℃.

Add condensed milk and soaked gelatin.

Add chocolates slowly and mix.

Mix with a blender.

Heat sugar, water, agar and glucose in sauce pan until 102℃.

Add condensed milk and soaked gelatin.

Add chocolates slowly and mix.

Mix with a blender.

Warm water and butter.

Add flour and sugar and mix.

Spread thinly on baking sheet.

Bake at 180℃ for 12 mins.

Rub and mix softened butter and sugar.

Add egg white and mix.

Add chocolates at 30℃.

Add sieved dry mixtures and salt, and mix

Spread dought thinly and rest in fridge.

Cut and bake at 160℃ for 13 - 15 mins.

Beat merengue and whole egg + almond powder + icing sugar separately.

Mix together.

Add sieved dry mixtures and mix it lightly.

Add melted butter.

Spread on the baking sheet and bake at 200℃ for 8 mins.

Warm grapefruit, sugar and agar.

When it cools down, add other ingredients.

Make caramel with grape fruit juice and sugar (40g), and stop heating.

Add other sugar and butter, and boil down.

Add and mix other ingredients.

Add rosemary to warmed cream and steam for 5mins.

Sieving and add to Cacao Barry - Saint Domingue 70%, and emulsify

Infuse rosemary in water and cream separately from the day before.

Make pate a bombe with it and add egg yolk and sugar.

Mix with soaked gelatin

Add rosemary powder to cream with firm peaks form, and mix.

Make anglaise with milk, egg yolk and sugar.

Add Cacao Barry - Mexique 66% and Cacao Barry - Papouasie 35%.

Warm it at 40°C and add cream of soft peaks form.

Cool and set in fridge.