Electron

Melt together butter and Cacao Barry - Tanzanie 75% at 50°C.

Mix together all other ingredients followed by Tanzanie 75% and butter.

Bake at 170°C for 8 minutes.

Cook the sugar and water until 110°C and add the hazelnut. Mix and reheat until caramel. Cool down on tray.

Bring yuzu puree and Vanilla Bean to boil, pour egg and sugar into the mixture and cook till 84°C.

Pour creme anglaise over gelatin and Cacao Barry - Zéphyr™ 34% chocolate.

Cool down to 40°C.

Add butter and fold in whip cream.

Caramel the sugar. Add in fresh banana and lime zest.

Keep it in the fridge each 17 g with mould.

Mix to have a homogenous texture.

Keep it in the fridge.

Strain into tray covered with greaseproof paper.

Bake at 150°C for 20 minutes.

Mix all ingredients with thermo-mix.

Shift at stencil and bake at 150°C for 5 minutes.

Heat together cream and glucose.

Pour over chocolate and use hand blender to make emulsion.