Futuropolis

Make meringue with egg white and granulated sugar. Mix and add rest of ingredients. Pipe rings with a diameter of 8 cm. Bake at 180°C for 12 min.

Caramelise granulated sugar. Add salt and buckwheat honey. Deglaze cream. Add and boil expanded cocoa. Mix and pour Cacao Barry Lactéé Caramel onto Cacao Barry Ocoa. Pass hazelnut paste through sieve. Add butter at 38°C. Wrap it with foil and leave for partial crystallisation.    

Mix granulated sugar and pectin NH. Add, mix and boil frozen cowberry and orchid extract. Blend and leave to cool down.

Prepare cream infusion and boil bison grass. Pour onto Cacao Barry chocolate and gelatin. Add cream. Cool down covered with foil in contact. Beat.

Mix butter and powdered sugar? Add wheat flour, expanded cocoa, baking soda and salt. Roll to 2 mm and freeze. Cut out squares -5/5 cm. Bake between 2 perforated mats.

Prepare all ingredients. Decoration: disks made of white chocolate ZEPHYR™ 34% with titanium white.