Summertime

1. Crumble Coco
2. Caramel Sponge Cake
3. Macerated Exotic Fruits
4. Espuma Pina Colada
5. Crispy Caramel
6. Coconut Sauce
7. Decoration

Mix all ingredients except crispy crunchie until having crumble aspect, then add crispy crunchie. Sprinkle on baking plate and bake around 16min at 160°C in ventilated oven.

Warm up cocoa butter with sugar and cream, pour on chocolate to make a ganache. Mix with egg white, flour and baking powder. Pour into a siphon, close and inject 2 shots of gaz. Shake well and fill 25% of a paper cup with holes in the bottom. Bake in microwave around 25sec maximum power. Let cooling down upside down.

Mix all together and let in the refrigerator for few hours.

Warm up coconut puree, add the gelatin mass and pour on chocolate to make a ganache. Mix with pineapple puree at the end. At around 22°C pour into siphon, close and add 2 shots of gaz. Shake and keep room temperature upside down.

Melt the chocolate and mix with other ingredients. Mold into sea star silicon mold and freeze to unmold. Spray yellow and red color.

Warm up half of the puree, pour on chocolate and mix with the second half of puree cold. Let cooling down in refrigerator. Add the blue in 25% of the sauce only.

Melt and temper the caramel chocolate and spread out between 2 plastics, cut discs to close the plate. Melt cocoa butter at 80°C and pour on caramel chocolate to spray at 30°C on the disc for velvet aspect. Temper the white chocolate to mols silicon mold Sea LEMAN, brush cocoa powder after unmolding.

Place some spots of macerated fruits on the plate, then sponge cakes, crumble. Fill the middle with espuma and decorate with some licorice germs and lime zests. Close the plate with the chocolate disc, display the seashells and sea star, make a line of espuma on the disc and pour the cold sauce with the 2 colors in same pot. Place in freeze for 5 min to get a good snap when you break the disc of chocolate.