Chocolate impression

Roast whole hazelnuts in 160°C for 20 minutes. Peel them and crush. Whisk egg whites with sugar and then gently mix them with sifted icing sugar and ground hazelnuts. Spread the mass onto silicone mat, in three Ø16 cm baking rings, sprinkle with crushed hazelnut and bake at 170°C for about 17 minutes.

Melt the butter with chocolate. Add praline paste and hazelnut paste and mix. Finally combine it with crispy flakes. Spread crunchy mass on top of the baked Dacquoise and freeze.

Soak gelatine in cold water. Whisk the yolks with sugar, combine them with boiled cream and then heat it up to 80°C, stirring constantly. Add chocolate, soaked gelatine, mango and passion fruit pastes and cold butter at the end. Stir it until butter completely melts. Pour cremeux into the rings, on top of the layer of crunchy filling and freeze.

Soak gelatine in cold water. Boil mango and passion fruit purees with sugar for about 5 minutes. Add diced mango and boil again. Add soaked gelatine and concentrated pastes at the end. Pour the mixture into the rings on top of the layer of ‘crémeux’ and freeze.

Soak gelatine in cold water. Boil the milk, add soaked gelatine and pour it over the chocolate. Add vanilla paste and gently blend it with whipped cream. Pour the mousse into silicone mould, insert the Dacquoise with fillings and freeze.

Soak gelatine in cold water (2). Boil a 103ᴼC syrup with sugar, water (1) and glucose. Add white chocolate, condensed milk and gelatine dissolved in a water and blend it all together, adding red colorant at the end. Coat frozen cakes with shiny coating of 30ᴼC.