Evocauchaça

Heat the cream with sorbitol to 35º C. Reserve.
Melt the chocolate at 35º C. Reserve.
Melt the mycryo at 35°C. Reserve.
Add all ingredients in a food processor and grind for 2 minutes.
Check that the emulsion is complete and place on a frame (1.2 mm). 
Keep at room temperature 16°C for 24 hours. 

Cut with a guitar (2,5 x 2,5) and cover with tempered Evocao™.
Decorate with gold powder on top.