• Caramel Chocolate Pot
• Cashew Cake
• Marmalade
• Caramel Ginger Whipped Cream
• Cashew Crumble
• Hull and Decoration

Melt the chocolate at 40/45°C, then temper to 29°C, pour into the thermoformed moulds and turn over to obtain a thin chocolate shell. Allow to crystallize completely before removing from the mold.

Make a soft meringue with the whites and sugar. At the same time, mix the eggs, yolks, sugar and salt. When the meringue is ready, pour the powders and hot melted butter over the egg mixture and mix well to obtain a creamy texture. Gently fold in the meringue. Pour about 3100g per 60x40cm frame and bake for about 40min at 160°C in the fan oven.

Heat the glucose with the sugar and purees to 40°C, then add the pectin sugar mixture. Bring to the boil and add the kalamansi puree off the heat. Pour 80g per Egg 30 silicone mould before freezing.

Heat the cream with the gelatin mass, pour over the chocolate to make a ganache, then stir in the cold liquid cream and ginger puree. Leave to cool in the refrigerator and whip as needed.

Mix all the ingredients together until you get a crumble texture. Sprinkle on a baking sheet and bake for about 10 minutes at 160°C in a fan oven.

Heat the cocoa butter to 90°C and pour over the chocolate and colourings. Mix the dyes well. Use at 35°C. Spread the red CHOCODECOR with corn starch and cut different sizes of flower, curve and assemble.

Cut a piping bag into an “L” shape to be similar to a piping tip in St Honoré. Fill the jar with a little whipped cream, place a cake disc, pipe a little more whipped cream to stick a second cake disc, and cover with whipped cream on top, keeping about 1.5cm of the jar unfilled. Prick the frozen marmalade with a skewer by the small part of the egg shape, and pipe lines of whipped cream from the wide part of the egg to the thin part to make the shape of the cactus. Leave a space between each line to see the marmalade. Freeze upright on the skewer. When it’s frozen enough, dip in the chocolate shell mixture at 35°C, remove the skewer and push inside the jar to connect with the whipped cream on top of the jar. Decorate with a little crumble on top of the pot and glue the flower.