KAMÉLIA

Mix half the milk with the mint for 30 seconds. Strain and adjust the weight if necessary.



Pour the milk, cream and dry milk into the mixture.



At 85°F (30°C), add the sugars (sugar, powdered glucose and invert sugar).



Once it is at 115°F (45°C), incorporate the stabilizer and emulsifier mixture with a portion of the sugar you used initially (approx. 10%).



At 140°F (60°C), pour a bit of the liquid on the chocolate.



Mix with an immersion blender to form a perfect emulsion.



Add the rest and pasteurize at 185°F (85°C) for 2 minutes.



Blend to homogenize, then quickly cool to 40°F (4°C).



Leave the mixture to sit for at least 6 hours at 40°F (4°C).



Mix using an immersion blender and churn while between 15/20°F (-6°C to -10°C).

Mix together a small portion of the cold milk with the potato starch, and set aside.



Heat the rest of the milk with the glucose between 185°F (85°C) and 195°F (90°C).



Pour part of the hot glucose milk over the milk-starch mixture.



Put everything back in the cooking appliance and bring to a boil.

Gradually combine the hot liquid starch with the chocolate.



Immediately mix using an immersion blender to make a perfect emulsion.



Add the cold heavy cream.



Mix again very briefly.



Cover the mixture’s surface with plastic wrap, store in the refrigerator and leave to set for at least 12 hours.



Whisk until the texture is consistent enough to use in a piping bag or with a spatula.

Bring the water and sugar to a boil, then add the cocoa.



Heat the cream and add it to the syrup.



Bring the whole to a boil and add the rehydrated gelatin.



Leave to set for 12 hours before use.

Cook the sugar, fondant glaze and glucose at 330°F (165°C).



Add the cocoa nibs.



Pour onto a silicone baking mat.



Leave to cool completely and grind into a powder.



Store in a dry place.

Place all ingredients in a vacuum bag.



Bake in a steam oven or in a pan of water at 185°F (85°C) for 45 minutes.



Drain it while it is still hot until it has completely cooled.



Keep the cooking juices for use with the vinegar-flavored forest fruit juice.

Mix together the 2 ingredients.

Cut your fruit into 2, depending on the size.



Add the fruit to the vinegar-flavored juice and leave to settle for at least 24 hours.

Heat the vinegar-flavored fruit juice.



Add the agar and bring to a boil.



Add the rehydrated gelatin.



Pour immediately.

Mix the P125 Coeur De Guanaja chocolate melted to 95°F (35°C) with the creamed butter.



Gradually add the cold eggs.



Combine the mixture with the flour, confectioner’s sugar, almond flour, the ground nibs and salt.



Briefly stir all these ingredients together.



Spread out immediately.

Blend the milk with the mint for 30 seconds.



Strain. Adjust the weight of milk if necessary.



Heat the milk and cream.



Once it has reached 105°F (40°C), add the sugar-pectin mixture and bring to a boil.



Add the eggs and hydrated gelatin and mix, while also adding in the butter.



Set aside or pour out immediately.

Heat the purées. Once they have reached 105°F (40°C), add in the sugars and pectin, which you have mixed together.



Bring the mixture to a boil.



Add the lime juice and blackcurrant purée.

Melt the chocolate couverture and add the oil and nibs.



Set aside.

Melt all the ingredients together then spray at a temperature of 105/115°F (40/45°C).

Mix the confit and add the drained pickled fruit and chopped forest fruit.



Set aside.