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Beat together marzipan, sugar, eggs, salt, cocoa powder and baking powder until creamy.
Fold in melted butter and add pine tip essence.
Spread out on baking paper and bake at 180°C for 8 minutes.

Mix tempered chocolate with 40g of caramelised oat and chocolate crumble and pine tip candy.
Spread out 2 mm thick between transfer sheets.
Leave to cool before cutting.

Safe for chocolate and gelatine, boil together all ingredients.
Add soaked gelatine and pour over chocolate.
Apply at 35°C on frozen pastries.

Boil together Fruit'Purée Wild and Mara des Bois strawberry Capfruit and Fruit'Purée Concentrated Lemon Capfruit.
Add soaked gelatine leaves and pour into moulds.

Caramelise pine tip candy and deglaze with cream.
Use cream mixture and egg yolks to make crème anglaise ‘à la nappe'.
Add soaked gelatine and pour over white chocolate.
Bring to 32°C, and fold in whipped cream, pine tip liquor and pine tip essence.
Pour into mould and leave to cool.

Infuse dried pine tips in water, add cocoa powder and bring to a boil.
Add pine tip syrup and soak chocolate génoise sponge with it.

Rub butter into sugar, flour, salt and cocoa powder.
Caramelise oats with icing sugar until golden brown.
Leave oats to cool and mix with butter mixture.
Bake at 170°C for 15 minutes.

Add soaked gelatine to warm crème anglaise base, pour over chocolate and mix until smooth.
Leave to cool to 40°C, fold in whipped cream and pipe into silicon moulds.

Boil together cream, milk and vanilla, and pour over sugar and egg yolks to make crème anglaise 'à la nappe'.
Use crème anglaise base for chocolate mousse.

Produce insert with soaked chocolate génoise sponge, pine tip crème brulée and wild strawberry puree, and freeze.
Prepare Alto el Sol chocolate mousse and line mould.
Cut insert into 2-cm-wide strips, add to chocolate mousse and freeze.
Unmould pastry and apply glaze.
Decorate and present on crunchy base.