Dream Love

• Shortbread
• Morello Cherry Caramel Creamy
• Yogurt Almond Mousse
• Teddy Caramel & Caramel Velvet
• White Velvet

1. Mix all the powders with butter to get a sandy texture, then add the puree to combine everything and get the final dough. 
2. Leave to rest in refrigerator and roll out to 3mm thickness. 
3. Cut Squares of 4cm for the base of the cake, then apply plastic film to the leftover dough and cut with a heart cutter for the heart decoration. 
4. Bake the squares in a ventilated oven between 2 silicon mats with holes at 160°C for 20 minutes. 
5. Remove the top mat in the middle of baking. 
6. Bake the hearts for 5 min at the same temperature.

1. Melt the puree with butter and gelatin first, pour on tonka and chocolate and make a nice emulsion. 
2. Add the last puree at 20°C and blend well. 
3. Let crystallize in the refrigerator and pipe balls like a cloud on the baked shortbread using round nozzle Ø8mm, then freeze.

Warm up yogurt with gelatin, pour on the chocolate and almond to make a ganache and at 37°C, then incorporate delicately soft whipped cream.

1. Temper the caramel chocolate to mold the teddy in plastic molds. 
2. Let crystallize, unmold and stick the 2 parts together. 
3. Melt the cocoa butter and add to the caramel chocolate. 
4. For velvet, spray at 31°C on teddy and let crystallize at 5°C. 
5. Mix the glaze with cocoa to get a dark brown glaze, then pipe the eyes of the bear so that they shine. 
6. Finally, stick the 2 hearts of shortbread together and stick it into the arms of teddy.

1. Melt the Cocoa butter and blend with chocolate and the white color. 
2. Use at around 35°C. 
3. Keep the dust to spray on top of the velvet.

1. Fill up Cloud 120 Silicon Mold with around 50g of mousse, place the frozen insert of creamy and shortbread and freeze again. 
2. Unmold, spray the white velvet at 35°C, then the silver dust, and place the teddy on top.