• Quince shortbread
• Cake Moelleux Brandy
• Marmalade
• Chantilly Brandy
• Brown Velvet & Decoration

Mix all the powders with the cubed butter until you have a shortbread appearance without butter chunks. Add the puree to bind the powders and let cool in the fridge. Roll out to 5mm, cut ø16cm discs and bake between 2 perforated silicone sheets for about 25min at 160°C in a fan oven.

Mix the powdered egg whites with the eggs, yolks, salt and maple syrup, then add the powders to the surface without mixing. Meanwhile, whip the whites with the sugar into a supple meringue. When the meringue is ready, pour the melted butter and whiskey into the first preparation and mix well to obtain a creamy texture, then finally gently fold in the meringue. Pour about 250g per ø16cm circle over the already cooked shortbread and bake for about 25min at 160°C in the convection oven.

Heat the first purees with the maple syrup to 40°C, then add the sugar and pectin mixture. Bring to a boil and add the bergamot off the heat. Leave to cool in the fridge. Break up the texture and pour about 200g per ø14cm disc before freezing.

Roast the cocoa nibs and oak shavings for about 15 minutes at 160°C, heat the cream and add them to infuse for 15 minutes. Strain and reweigh the missing amount of cream through the sieve. Heat the infused cream with the gelatin and maple syrup, pour over the chocolate to make a ganache, then finally mix with the cold liquid cream and whiskey. Let cool in the fridge and whip before using.

Melt the cocoa butter at 70°C and pour over the chocolate. Spray at 35°C on the frozen cake. Spread the CHOCODECOR Blonde to make a collar, and the CHOCODECOR Brown to make the bow tie.

Place a 4cm plastic rodoid around the shortbread and cake, pipe whipped cream on the sides and push the frozen marmalade. Cover again with the slightly rounded whipped cream and press with a pan lid on top, the surface pattern will be created when the lid is pulled. Freeze, spray on one side only, and decorate with CHOCODECOR elements and crushed cocoa beans. Finish with the chocolate buttons.