Chocolate cone

Blend all ingredients and heat for 3 min. 30 sec. in the microwave. Blend again, spread on Silpat using the stencil with the desired shape. Bake for 11 min. at 160°C. Roll and keep in hermetic box.

Heat cream, coconut cream, passion fruit purée, mango purée and lime zest. Mix and pour in crystal sugar, egg yolk and cream powder. Cook for 1 min. Add lime juice. Mix, pipe into silicone cone moulds, freeze and unmould into a box. Keep in the freezer

Mix together all ingredients. Crumble cold, bake for 16 mins. at 150°C, isolate the cones using a brush with the cocoa butter, add the crumble inside, a regular layer.

Heat whole milk and pour over Cacao Barry chocolates. Add yolk and whip together egg white and crystal sugar. Incorporate the meringue into the mix at 40°C. Pipe into the cones, insert the crémeux inserts. Cover with the mi-cuit, bake for 5 min at 220°C, leave for 4 mins. and serve in their natural packaging.