Make the pastry and cook it in the Cookmatic.
When cold, waterproof it with Madirofolo chocolate and add the sanded sunflower seeds.
Make the mandarin gel, mandarin ganache and mandarin plant-based caramel. Make a 1cm wide chocolate tube and pipe the mandarin gel inside. Combine the two shortcrust shells to obtain the bean.
Pipe the ganache and caramel inside in alternating layers of 6 and 4 gr each.
Insert the chocolate tube and close with Madirofolo chocolate.
Bring all the ingredients to a boil (104 ° C).
Pour on the tray over the mandarin zest and allow to cool.
Bring the mandarin juice and zest to a boil, strain and pour over the chocolate, emulsify, add oil and emulsify until smooth.
Heat the saucepan. When it starts to smoke add the sugar #1 and gradually add the rest.
Bring to the boil the plant-based cream, mandarin juice and the neutral nappage infused with 1/2 vanilla pod and mandarin skin,
Deglaze and mix.
Emulsify water, lecithin and oil. Mix in the sugar. Add the previously sifted powders.
Toast the sunflower seeds in a pan.
Bring to the boil the syrup and pour on the warm seeds. Sand them.