The recipe yields 150 individual cocoa pods - Maé cocoa pod mold (ref. 014380)
Composition
·Whisk the egg yolks and sugar until quite firm.
·Add the sifted flour and cocoa powder.
·Fold in the melted butter, followed by the egg whites beaten into meringue.
Pour into a 40 cm x 60 cm frame and bake at 175°C in a convection oven for about 12 minutes
·Mix all the ingredients together at once.
·Immediately spread the mixture in a 2 mm thick frame.
·Let it rest in a positive cold environment for 2 hours.
Bake at 160°C for about 12 minutes.
·Cook the sugar and water to make a caramel, then deglaze with the hot cream.
·Pour over the chocolate and blend.
·At 32°C, add the butter and flower of salt, and blend again.
Pour over the biscuit in the insert and freeze.
·Heat the cream with the whole roasted vanilla, add the pectin-brown sugar mixture, and bring to a boil.
·Off the heat, temper the egg yolks and immediately incorporate the hazelnut praline.
·Blend and spread thinly on a Silpat. Cover with plastic wrap in contact with the surface.
·After cooling, blend with Skyr yogurt and the lemon juice before molding.
·Prepare a custard with the milk, cream, and eggs.
·Weigh and strain over the chocolate, then blend.
At 32°C, add the whipped cream and immediately pipe.
Melt everything to 38°C (100°F) and spray onto a chilled dessert.
·Prepare a jasmine infusion using water and jasmine tea.
·Cook the passion fruit purée, jasmine infusion, orange segments, sugar, inulin, NH pectin, and orange zest strips for a few minutes at a boil.
·Cool the mixture.
·Blend with fresh mandarin juice, orange segments, and tamarind vinegar.
Finally, add the blanched orange zest.
Symbolizing a timeless return to nature, this dessert takes the original form of a cacao pod. Beneath a delicate leaf, it reveals the sweetness of almond duja, with a heart of chocolate paired with roasted vanilla cream, refreshed by a citrus marmalade accented with jasmine flower notes.
