4 Lotus Flowers

Mix together all ingredients and homogenise.
Strain onto tray covered with greaseproof paper.
Bake at 150°C for 20 minutes.

Melt together butter and cocoa mass at 50°C.
Mix together all other ingredients and add to cocoa mass mixture.
Bake at 170°C for 8 minutes.

Mix together chocolate speculoos and praliné.
Melt together butter, cocoa butter and chocolate at 45°C.
Pour onto praliné mixture and homogenise.

Mix together all Purees and vanilla.
Add glucose and heat.
Add sugar and pectin, and heat to 65°C.
Mix well and leave to rest in freezer until moment of use.

Boil together all purees. Add vanilla and leave to infuse.
Blanch together sugar, egg yolks and starch.
Remove vanilla from boiling fruit purees and pour latter onto blanched mixture.
Cook cream for 2 minutes, and add butter and pre-hydrated gelatine leaves.
Leave to cool on film-wrapped tray.
When cool, whip up, mix in whipped cream and store in cold environment (4°C) until moment of use.

Blanch together sugar, egg yolks and starch.
Bring milk to a boil and pour onto blanched mixture.
Cook cream for 2 minutes, and add hydrated gelatine leaves and chocolate.
Leave to cool on a film-wrapped tray.
Whip up, mix in whipped cream and store in cold environment (4°C) until moment of use.

When cool, cut chocolate biscuit into desired shape and place into equally sized frame.
Spread crunchy chocolate speculoos praliné onto chocolate biscuit and freeze.
Unmould, pipe passion fruit mango diplomat crème around biscuit edges with small piping bag and pipe chocolate diplomat onto biscuit centre.
Cover with thin layer of Cacao Barry® dark chocolate couverture Extra-Bitter Guayaquil 64% cocoa and repeat piping steps.
Cover with thin, ‘open-worked’ layer of Cacao Barry® dark chocolate couverture Extra-Bitter Guayaquil 64% cocoa and pipe ‘4 flowers’ compote into the centre.