V-Pod

Banana, Caramel, Hazelnuts, Bitter Chocolate, Mango, Orange Blossom

Mix 

Scrape

Blend

Mix all dry ingredients and blend in thermomix.
Add banana and water into dry ingredients, then blend well.
Bake in the oven at 180oC for about 18 minutes.

Mix sugar in the pot, make a dry caramel.
Add dice banana and stir it until caramel cover it .
Keep aside to cool down before use it.

Mix sugar and water in the pot and bring to boil until 111oC.
Add hazelnuts and keep stirring until get caramelize.
Take out from the stove and add MycryoTM Cocoa Butter, mix well.
Spread in the tray to cool down.

Mix

Add

Dice

Mix the puree in the pot and heat it up.
Add sugar and elastic previously mix to the puree and let it boil.
Add passion fruit seed extract from the fresh one.
Keep aside and cool down before adding diced fresh mango and fold it.

Mix

Blend

Add

Mix almond milk, natur emul and bring to boil.
Pour the liquid three times to mix of Saint-Domingue 70% and Excellence 55%, then do emulsion.
At last, add olive oil and orange blossom, blend properly.
Keep aside and let it set before use.

Mix

Blend

Add

Mix almond milk, natur emul and bring to boil.
Pour the liquid three times to mix of Saint-Domingue 70% and Excellence 55%, then do emulsion.
At last, add olive oil and orange blossom, blend properly.
Keep aside and let it set before use.

Melted
Tempered Extra-Bitter Guayaquil 64%.
Pour in cast mold, tapping and let it a bit set and remold.

Chocolate Pod
Chocolate Sponge
Banana Caramelize Compote
Hazelnut Caramelize
Orange Blossom Cremeux
Mango Passion Compote
Basil Cress