🍫 Process – Chocolate pastry

Rub the cold butter into the flour, cocoa, icing sugar, almond powder and salt

Add the egg yolks

Mix without working the dough until even

Add the melted chocolate at 30–32°C

Bring together very lightly

Roll out directly between two sheets to 2 mm

Chill for at least 2 h

Line the moulds while cold (very important)

Prick lightly

Freeze for 20 min

Bake at 155–160°C for 20–22 min (vent closed ideally)

🟡 Process

Blend the guava purée at 20°C

Add the sugar, premixed with the agar agar

Bring to the boil

Pour onto a tray (gastronorm type)

Leave to set for around 30 min at room temperature

Blend

Add the lime juice and the lime zest

Transfer to a piping bag

🟡 Process

Lightly roast the coconut (150°C, 8–10 min)

Melt the chocolate at 40–45°C

Add the praline

Fold in the roasted coconut, the feuilletine and the salt

Mix gently

Spread thinly (2–3 mm) and cut out discs

🍋 Process – Crémeux base / fruit ganache

Hydrate the powdered gelatine with the stated amount of water

Melt the cocoa butter and the white chocolate separately at 45°C, then combine them

Heat the milk, the cream (1) and the glucose to 85°C

Off the heat, add the hydrated gelatine

Pour gradually over the chocolate and cocoa butter mixture

Emulsify from the centre with a hand blender until you obtain a smooth, glossy core

Add the cream (2), then blend again for an even texture

Weigh the base while still warm and add the corresponding amount of fruit purée

Blend thoroughly

Pour into a suitable container

Cool down quickly

Leave to set for at least 12 h (ideally 24 h) in the fridge

Line the moulds with the cocoa sweet pastry

Bake blind and leave to cool

Pipe the guava gel into the base (approx. 3–4 mm)

Smooth and leave to set

Place a disc of coconut crunch on top (approx. 2 mm)

Press lightly so it adheres well

Pipe the guava crémeux up to the rim

Smooth perfectly with a palette knife

Chill to set (at least 2–3 h)

Place the openwork chocolate disc on top (centre)