• Madeleine Cacao
• Morello Jelly
• Morello cherry marmalade
• Chocolate Vanilla Cream
• Tarragon Vanilla Mousse
• Chocolate, Velvet & Decoration Shell

Gently mix the eggs with the milk and sugar. Add the flour, cocoa and baking powder and mix again. Finish the preparation with the hot melted butter and poach about 150g per Trinity Kit Medium silicone mold. Bake for about 9 minutes at 190°C in a convection oven.

Heat the first puree with the honey to 40°C, then add the sugar and pectin mixture. Bring to the boil and add the lime off the heat. Fill the Mini Pearl and Truffle 5 silicone hens and freeze.

Keep 700g in the fridge for the marmalade.

When the jelly is cold, break up the texture and add the cold puree. Pour about 300g per Trinity Small Kit silicone mold and freeze.

Heat the milk with the gelatin and pour over the chocolate and vanilla to make a ganache. Finish the mixture with the cold liquid cream. Pour about 300g per Trinity Kit Medium silicone mold, over the madeleine, and push the frozen marmalade insert into the center before freezing again.

Boil the milk and infuse the tarragon for 15 minutes. Strain and weigh the milk again. Heat the infused milk with the gelatin and vanilla, pour over the chocolate to make a ganache, then at 35°C gently fold in the soft whipped cream. Pour about 160g per Bubble Crown silicone mold.

1 – For the chocolate shells, heat the cocoa butter to 90°C and pour over the chocolate. Use at 35°C.

2 – For the velvet, mix part of the chocolate shell mixture with cocoa butter. Spray at 35°C on the cake, freeze and blow gold powder.

3 – Make a ribbon with the Red CHOCODECOR.

Dip the frozen cake base in the chocolate shell mixture at 35°C, place the Bubble mold on top and pulverize the velvet to cover the entire cake. Heat gently with a heat gun to partially melt the velvet and blow gold powder. Decorate with the CHOCODECOR ribbon and jelly beads.