Pa amb tomaquet i xocolata (bread with tomato and chocolate)

Heat the cream, milk and egg yolk to 84ºC, then melt the previously hydrated gelatine into the mixture. 
Pour over the semi-melted couverture and emulsify.
Once emulsified, add the soy sauce and emulsify again.
Measure out 12 grams in rings 3 cm across and leave to crystallize in the refrigerator for 4 hours before freezing.

Make a syrup with the water, the sugars and the salt.
Pour the syrup over the semi-melted couvertures and emulsify.
Mix the ganache at 38ºC with the semiwhipped cream.

Melt the couverture and the cocoa butter separately at 40-50ºC.
Mix the couverture together with the cocoa butter and the colourings with a food processor. 
Assembly:
Measure out the mousse in the tomatoshaped silicon moulds, insert the disc of cream mixture into the mousse and freeze.
Remove from the mould and paint the surface of the mousse to get a velvety effect.

Mix the flours with the salt and the first part of the water on the first speed setting for 4 minutes.
Gradually add the second part of the water over the course of 7 minutes.
Add the sourdough and mix everything for 6 minutes on the second speed setting.
Leave the dough to rest at room temperature (25-27ºC) for 5 hours, store the dough in the refrigerator for a further 4 hours at a temperature of 3ºC.
Divide the dough into 3 equal portions, roll into balls and leave in the refrigerator for 30 minutes.
Shape and leave to ferment in the refrigerator in an airtight plastic box for 15 minutes at a temperature 3ºC.
Cook for 40 minutes in a dry oven at 225ºC. When the cooking process starts, give the oven 4 blasts of steam.
Leave to cool on a wire tray.

Dice the bread and toast them for 30 minutes at 140ºC, then leave to cool in a dry place.
Cover the bread toasties with a thin layer of tempered dark chocolate and coat them with powdered cocoa, then allow the couverture to crystallize.
Store in an airtight plastic box.

Make a syrup with the water and the sugar, then leave to cool.
Cut very thin slices of country style bread, soak them in the syrup, place between two sheets of baking paper and make them into a wavy shape using metal
tubes.
Cook at 160ºC for 20 minutes.
Store in an airtight plastic box with silica gel.

Cream the butter and add all the solid ingredients, mix until a smooth dough is obtained.
Spread the dough to a thickness of 0.2 cm between two transparent plastic sheets and freeze.
Punch the crumble sheets with a 6 cm diameter cutter.
Place on a tray.
Bake at 160ºC for 18 minutes with an open air intake.
Store in an airtight plastic box at room temperature.

Mix all the ingredients together and work for 1 minute.
Strain the mixture and place in a syphon. 
Load the syphon with two charges and shake vigorously.
Cook in the microwave at 900w with plastic cups, with three holes on the base of the cups, measuring out ¾ of the sponge.
Store in an airtight plastic box in the refrigerator.

Make a syrup with the water and the sugar.
Mix the syrup with the pulp and strain the result.
Place the tomatoes and the raspberry syrup in a vacuum sealing bag and seal with a 95% vacuum.
Cook in a steam oven at 90ºC for 20 minutes.
Separate the juice from the tomatoes and store in the refrigerator.

Heat the water to 40ºC, add the previously mixed solids and the glucose, heat to 85ºC and leave to cool.
Mix the pulps and the vinegar with the base, leave to mature for 6 hours.
Crush the mixture, strain it, cream it and store in the freezer at -16ºC.

Place the chocolate tomato in the centre on top of the crumble disc.
Crumble up the microwaved sponge and place it alongside the tomato.
Cut a cherry tomato in half and arrange the halves plus a whole one on the dessert.
Arrange the caviar oil around the tomatoes and the other items.
Place 5 bread toasties with chocolate in various places around the dessert.
Season the tomatoes with a few flakes of Maldon salt.
Finish off the dessert with a tomato sorbet canelle and a crispy bread wafer.