Splash

Whip almond powder together with the first muscovado sugar egg yolk and whole egg

Melt butter and chocolate

Whip egg white with second muscovado sugar, salt and acid

Fold the egg white into the almond mix

Fold in flour mix

Add the warm chocolate –butter mix

Spread in 4040 frame 

Bake 8 min in oven at 180℃

Mix together all the ingredients. Separate between two guitar sheets 2mm.cut the 6.5mm round shape.

Bake at 180℃ between two silpat 7 to 8 minute.

Cut the banana small dice 

Mix with ascorbic acid

Boil milk and carob gum, pour over the chocolate, soaked gelatin and mix

Add salt and acid to egg whites

Whip with a syrup cook to 110℃ 

While still warm, fold stiff whites into chocolate base.

Fold in to the chocolate base

Boil the milk and cream, add to rest of ingredients and mix with the hand blender 

Warm milk and Lemon zest. add couverture and mix.

Mix mascarpone and some liquid cream and add remaining cream.

Leave to cool 5℃. Whipped before application.

Place the round shape of cake on the cookie

Cover with the chocolate belt surrounding it.

Pipe the mascarpone Chantilly on top of the center and stamp with the frozen design stamping for splash.