#ShareSmileFlower

Mix all ingredients, leave for 5 minutes to activate the agar agar

Bring to boil, cool to 30°C

Mix with a blender until smooth mass

Heat the cream with passion fruit puree, vanilla and salt

Caramelize sugar until brown caramel.

Gradually add hot cream with salt and puree, boil to 102.5ᵒC

Cool to 60ᵒC add butter 

Cool down

Pecan nut paste and chopped roasted pecan nuts add to warm milk chocolate

Mix with paillete feuilletine and soft cocoa butter in 33.5°C

Bring the orange juice, vanilla, cream and honey to the boil.

Leave to cool to 70ᵒC

Pour into  mix of chocolates and emulsify

Add liqueur

Add anhydrous butter at 35ᵒC

Mix butter, sugar powder, hazelnut powder, vanilla seeds and salt in the mixer bowl.

Add eggs 

Mix with flour, put the mass in the fridge for cooling

Roll out 1 mm thick, cut out

Bake in 175ᵒC for 8 minutes

Mix butter, sugar powder, hazelnut powder, vanilla seeds and salt in the mixer bowl.

Add eggs 

Mix with flour & cocoa, put the mass in the fridge for cooling

Roll out 1 mm thick, cut out

Bake in 175ᵒC for 8 minutes

Chop fresh mint

Mix all ingredients, leave for 5 minutes to activate the agar agar

Bring to a boil, cool to 30 ᵒC

Mix with a blender until smooth mass

Make imprints of a frozen stamp on the crystallized chocolate

Fill the smallest chocolate sphere on the printed design with mango yuzu gel
Fill the next chocolate sphere on the printed design with salty caramel with passion fruit 
Fill half of the largest sphere with praline and fill the rest with orange ganache
Fill the last chocolate sphere with lime mint gel.
Combine with chocolate vanilla shortbread cookies and cocoa shortbread cookies.
Glue cookies to chocolate designs
Close the largest sphere with a chocolate stamp