Heart marble

Whisk the egg yolks, sugar and cream for 7-8 min. 
Sift all dry ingredients. Slowly add them to the mixture. 
Add melted butter.
Pour into a gastronome tray.
Bake at 150°C for 10 min.
Cut into stripes that fit your mold.

Whisk the egg yolks,sugar and cream for 7-8 min.
Sift all dry ingredients. Slowly add them to the mixture.
Add melted butter.
Pour into a gastronome tray.
Bake at 150°C for 10 min.
Cut into stripes that fit your mold.

Warm milk and yolks to 85°C. 
Rehydrate the gelatin. Sieve on the Gianduja dark.
Combine all the ingredients.

Warm water, sugar, glucose to 102°C. 
Add condensed milk and gelatin. 
Sieve on Zéphyr™ 35% white chocolate. 
Add brown and orange colors.

Boil sugar, glucose, dextrose, water, and stabilizer. 
Add the hot mixture to the iced puree.
Leave for 12 hours at +4°C.
Use a sorbet maker to make the sorbet.

Warm water, sugar, glucose and cream tartar to 160°C. 
Add the color when the syrup is 120°C. 
Water on the silpat. Cool. 
Blitz in a Robocoupe. 
Add the blitz powdered caramel on the silpat in 20 cm ring. Remove the ring. 
Put in an oven for 5 min at 160°C. 
Form a decoration.

Stick the sugar décor to the plate using glucose. 
Glaze the Gianduja tube with Zéphyr™ glaze.
Put the glazed Gianduja tube in the middle of the decoration. 
Toast small cubes 1x1 of vanilla and chocolate cakes. 
Cut small cubes of fresh mango.
Before serving add the toasted cakes, the cubes of mango and mango sorbet quenelle on the Gianduja tube.