deligant chocolate

Heat water and salt in a pot.

Sift together the sugar powder, violet, and cocoa powder, then fold the egg whites into the mixture.

Add melted butter and warmed water. 

Pour in a thin layer and bake in the oven at 160 °C for 10 minutes.

Make the custard cream and mix with chocolates.

Add the invert sugar, mix thoroughly with a blender, and refrigerate.

Wrap yuzu in plastic wrap and heat in microwave.

Add the yuzu juice, caster sugar, and raspberry puree and puree in a blender.

Bring to a boil in a saucepan and cool in the refrigerator.

Heat the milk.

Add gelatin powder, caster sugar, and cinnamon and dissolve.

Beat with a mixer until chilled.

Add caster sugar to the egg whites and whisk a meringue.

Whisk in more powdered sugar.

Sift together the almond powder and sugar powder and mix to combine.

Squeeze into a circle and bake in the oven at 120°C for 70 minutes.

Place Meringue amande in the bottom of Crêpe Dentelle chocolat.

Squeeze the creme chocolat and sauce elegance on top.

Squeeze the whisked fragrance ball on top. Sprinkle with yuzu zest and cinnamon.