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YUZU GEL  

Mix all ingredients and bring to the boil

ORANGE GANACHE  

BRING SUGAR, CREAM, ORANGE ZEST, SORBITOL, SALT TO BOIL  

POUR OVER THE CACAO BARRY EXTRA BiTTER GUAYAQUiL 64% AND MIX  

ADD BUTTER AND GRAND MARNIER

CHOCOLATE WHiPPiNG GANACHE  

BRING MILK, 1/2 CREAM, SUGAR, GLUCOSE,  GLUCOSE POWDER TO A BOIL  

ADD GELATINE MIX  

POUR OVER THE CACAO BARRY GRAND  CARAQUE AND MIX  

ADD REMAINING CREAM

STRAWBERRY COULLiS

HEAT STRAWBERRY JUiCE AND SUGAR  

ADD GELATiNE MiX

CHOCOLATE CREMEUX  

INFUSE STAR ANISE, MILK AND CREAM 

COOK INFUSED MIXTURE WITH SUGAR AND  YOLKS  

POUR OVER THE CACAO BARRY SAiNT DOMiNGUE 70% AND GELATINE MIX

CARAMELiZED PECAN

CARAMELIZE THE PECAN WITH ICING SUGAR

DARK CHOCOLATE SPONGE

WHIP EGG WHITE WITH SUGAR  

FOLD IN EGGS AND YOLKS  

ADD ALL DRY INGREDIENTS, FOLD GENTLY 

ADD WARM COVERTURE-BUTTER MIXTURE 

BAKE AT 180°C FOR 10 MINUTES

CACAO TEA

BRiNG ALL iNGREDiENTS TO BOiL AND iN FUSE FOR 5MiNS

SHELL 1  

 PiPE THE YUZU GEL 

 PiPE THE ORANGE GANACHE 

 PiPE THE CHOCOLATE WHiP GANACHE  

SHELL 2 

 FiLL UP THE STRAWBERRY COULiS 

SHELL 3 

 FiLL UP WiTH THE CARAMELiZED PECAN 

 FiLL UP WiTH LiTTLE CHOCOLATE CREMEUX 

 PUT THE CHOCOLATE SPONGE ON TOP AND FiLL UP WiTH THE CREMEUX   4:DECOR iT WiTH THE CHOCOLATE AND SERViCE WiTH THE CACAO TEA .