Llueve en Peru

Boil the water and whisk in the cocoa powder, pour some of this mixture over the chocolate and emulsify.
Add the rest of water and process with a handheld blender.
Spread on a sheet pan and allow to cool down to 30ºC.
Transfer to different containers and freeze.
Grate with the help of a mandoline slicer at serving time.

Boil the liquid cream together with the salt and infuse the vanilla for a few minutes.
Make a caramel with the sugar and deglaze with the liquid cream.
Add the butter when the mixture is at approximately 40ºC.
Reserve for about 12 hours and whip to stiff peaks before use.

For the sweet corn puree, boil some sweet corn and process in a blender together with the cooking water to obtain a cream. If it is too thick, rectify by using water until the viscosity of fruit puree is obtained. Pass through a fine sieve and use 940 g needed in the recipe to make the sweet corn and mango sorbet.

Combine the water, sucrose, dextrose and stabilizer and heat up to approximately 85ºC.
Leave to mature for about 4 hours.
Add the mixture of corn and mango purées, and finally the lemon juice.
Churn and serve immediately.

Whip the egg whites together with the first measurement of panela powder. Add the mixture of the second measurement of panela and peanut powder. Pipe in the shape of disks, 4 cm in diameter.
Sprinkle with some panela powder.
Bake at about 160-170ºC until desired doneness.
Once baked, leave to dehydrate completely in a drying oven at approximately 50ºC during 24 hours.

*If no panela is available, cane sugar (light Muscovado type) can also be used.

Combine the fondant and glucose syrup and boil to 150ºC approximately.
Stop the cooking and pour in the mixture of melted couverture, cocoa powder and ají powder.
Mix well and spread on a silicone mat.
Garnish before the sugar cools down.

Mix the water, invert sugar and corn starch.
Process with a handheld blender to a smooth texture and add the sweet and hot ají powder.
Store in the refrigerator.

With the help of a stencil, place two strips of red miso on the plate.
Following this, place a tube of salty caramel whipped cream on top of one of the strips.
Arrange the lyophilized soy flakes, red ají mark, sobacha grains and peanut and panela dacquoise.
On top of one of the strips, place a quenelle of corn and mango sorbet and, next to it, the Alto El Sol chocolate karigori.
Place a spoonful of kinako on top and then a spicy caramel plaquette.
At serving time, and with the help of a spray bottle, create some Japanese whisky rain over the dessert.