Fresh blown flower

Boil chopped fresh bananas and passion fruit in a pot until 40℃. Mix white sugar and pectin together. Add sugar into the pot and cook for 2-3 minutes. Cool and use.

Boil chopped fresh bananas and passion fruit in a pot until 40℃. Mix white sugar and pectin together. Add sugar into the pot and cook for 2-3 minutes. Cool and use.

Boil cream and corn syrup to 85℃. Pour over chocolates and mix well. Whisk sugar and cream until full peak. Fold the ganache into whipped cream.

Melt Amber Java™ and Fleur de Cao™ together in a bowl. Boil cream, orange juice, corn syrup and coriander seed powder to 40°C. Pour the mix above into melted chocolate and emulsify. Add soften butter and alcohol. Use zt 26/28°C.

Cream softened butter and sugar using a mixer. Gradually add egg whites into above mixture. Add sieved dry ingredients and mix well. Bake at 160℃ for 10-11 minutes

Temper dark chocolate. Using a petal template, spread tempered chocolate on transfer sheet and let it set in a cool place.