Reine au Chocolat

Quickly boil the fruit purées and half of the sugar in a pot. Blend the second half of the sugar and pectin, add to the pot, whisk in and quickly boil. Add glucose and heat up to 103°C. Whisk in the lime juice and rose fragrance and pour into Silpat forms.

Heat the cream, glucose, fruit purée and hibiscus petals in a pot, let sit for 5 minutes. Pour over the chocolate at 80°C using a strainer. Start developing the emulsion from a center blend in the butter and orchid extract.

Paint or spray color the mould. Create the shell with Ocoa™, use some cocoa butter to thin if needed. Add the paté de fruit into the shell and pipe in the ganache. Finish off the shell with Ocoa™.