Chocolate Harmony

Mix the flour and cocoa powder with the butter. Add egg yolks and icing sugar and knead. Roll out the dough to a thickness of 5 mm between two sheets of parchment, freeze and cut as desired. Bake between two perforated silicone mats at 180°C for approximately 15 minutes.

Soak gelatine in cold water. Boil the cream (32% fat) with sugar, add soaked gelatine, then add mascarpone, chocolate, praline-truffle paste and stir. Combine with the cold cream (35% fat) at the end and put it aside in the fridge to set. Whip the cream with a mixer on medium speed before use.

Soak gelatine in cold water. Heat the calamansi puree with cream. Add eggs with sugar and heat again to 82°C, constantly stirring. Strain, add soaked gelatine, white chocolate and blend. Once cooled to 45°C, add butter and blend again. Pour half of the mass into the moulds and freeze.

Boil all the ingredients together. Pour out in a bowl. Cool down in the fridge until gelified. Blend to get jelly consistence. Pour in the piping bag.

Soak gelatine in cold water. Boil milk with glucose syrup and add soaked gelatine. Pour it into chocolate “in 3 times” and emulsify. Finally add neutral gel, stir and cool it down. Coat the frozen mousses with the shiny coating of around 32°C.