CRISPY CHOCOLATE BITES

INSTRUCTIONS

• Melt the Manjari 64% chocolate and add it to the praliné.

• Mix well. Add the cornflakes.

• Using a spoon, shape into small, roughly 15g crispy cereal cakes and leave to set at room temperature in a dry space.

• Boil the water and sugar so that a syrup forms.

• Put the almonds into the syrup for two minutes, then drain.

• Place them on a tray lined with parchment paper and bake for approx. 10 minutes at 355°F (180°C) until the almonds have a nice caramel color.

• Mix the caramelized slivered almonds, candied orange cubes, and tempered Jivara 40% chocolate in a large mixing bowl.

• Using a spoon, shape into small, roughly 15g crispy cereal cakes and leave to set at room temperature in a dry space.

• Mix the following together in a mixing bowl: the quinoa, puffed rice, crunchy pearls, dried papaya cubes and Passion Fruit Inspiration.

• Add the butter, which you have melted in advance.

• Using a spoon, shape into small, roughly 15g crispy cereal cakes and leave to set at room temperature in a dry space.

• Make a dry caramel using the sugar and glucose, then gradually add in the butter and hot cream.

• Gradually combine the caramel with the melted chocolate to make a ganache.

• Mix using an immersion blender to make a perfect emulsion.

• Leave to set in the refrigerator overnight before use.