Evocao™ Entremets

Sand the turbinado sugar, cassava flour, crushed hazelnuts, and butter.
Bake at 160°C for 20 minutes.
Melt Evocao chocolate to 35°C and add the fleur de sel.
Mix in the warm crumble.
Shape in 3-18 cm rings using a press.
Crystalize in the refrigerator for 5 minutes. Store in a cool dry place.

Whip the egg whites to soft peak with the sugar. Add the sugar slowly in 6 steps.
Fold in the egg yolks.
Fold in the sifted cocoa powder.
Pipe 4-15 cm discs and bake at 200°C for 12 minutes.

Bring the cream and milk to a simmer.
Mix the egg yolks with the sugar and temper with the warm liquids.
Bring back to the stove and cook to 84°C.
Pour over the Evocao chocolate and emulsify.
Cast into 3-15 cm molds.

Melt the Evocao chocolate to 40°C.
Cook the sugar, glucose and water to 118°C, pour over the egg whites and egg yolks.
Whip the cream to soft peak.
Once the pate a bombe is at full volume, mix it with the melted chocolate.
Fold in the soft whipped cream.

Mix the sugar with pectin.
Bring the raspberries to 40°C and add the mixture or sugar/pectin.
Bring to a boil for 2 minutes.
Add the lemon juice and cast over the flourless sponge.

Bring the cream, sugar and water to 103°C.
Add the cocoa powder and boil for 1 minute.
Add the gelatin mass, handblend, and strain.
Store in the refrigerator.

Line a flat sheet pan and 4-18 cm rings with acetate.
Add a layer of Evocao™ mousse.
Place the Evocao™ cremeux.
Add a layer of Evocoa™ mousse.
Add the disc of sponge with raspberry pepin.
Add a thin layer of Evocao™ mousse and spread to height.
Blast freeze.
Once frozen, warm the glacage to 40°C.
Glaze the entremets and place ontop of the crumble.
Decorate with fresh raspberries.