Seed storage

Whisk egg whites at room temperature with white sugar to obtain a shiny and white colour. Add warm cream (40℃) and melted butter (60℃) mix. Add rice flour. Sprinkle with ecklonia cava and cocoa nibs. Leave to rest in a fridge for 30 mins. Bake at 200℃ for 4mins.

Boil fresh cream and corn syrup to 85℃. Pour over Cacao Barry chocolate and emulsify. Add cold cream and leave to set in fridge overnight. Whip and use.

Melt chocolate, butter and honey until it becomes liquid. Whisk eggs and brown sugar until ribbon stage. Mix sieved dry ingredients with melted chocolate. Mix rest and pipe into half sphere mould. Bake at 175℃ for 8 minutes

Boil fresh cream, basil and corn syrup to 85℃. Pour over Cacao Barry chocolate and emulsify. Use at 28℃.

Melt butter and honey. Mix rice pop and ground cacao nibs into above mixture. Bake at 180℃ until golden brown.

Boil water and sugar just up to point where the sugar melts. Let it cool for 10 minutes, add basil and blend with a stick blender. Strain it through a sieve to make basil syrup. Mix yogurt and lemon zest with the above mixture. Let it harden in the refrigerator, then blend it with a blender to smoothen.