Citropolis

Heat orange blanched pulp, peach puree and mandarin puree. Add and mix in vnailla pod. Cook yellow pectin, caster sugar until 76°C. Then add acid citric solution. Let it cool and keep in cooler.

Melt butter and Cacao Barry chocolate. Add and mix eggs, almond powder, almond paste, icing sugar, orange peel and candied orange peel. Mix to obtain a homogenous texture.Fill the molds and cook at 180°C for 30 minutes. Let it cool, unmold. Keep it in freezer.

Heat and melt chestnut puree, butter and Cacao Barry chocolate. Add vanilla pod and Grand Marnier. Emulsify with a hand mixer, let it cool until use.

Heat cream, glucose syrup and vanilla pod. Add Cacao Barry chocolate. Emulsify with a hand mixer, let it cool until use.

Heat cream, glucose syrup and condensed milk. Add Cacao Barry chocolate. Emulsify with a hand mixer, let it cool until use.

Melt Cacao Barry chocolate and add grapefruit seed oil and caramelised cocoa nibs. Mix all ingredients, use at 30°C over frozen cake