Amor 20.25

Soak gelatin in cold water.

Boil up milk and tonka bean.

Put in gelatin.

Pour it over Cacao Barry - Alto El Sol 65% and mix it well.

Fold whipped cream.

Fill it in a piping bag.

Boil up all ingredients to 165 °C and pour it on a silicone mat.

Cool it down and mix it to a powder.

Sieving powder on a silicone mat and melt it for 1 minute at 180 °C.

Pull it around a dessert ring and cool it down.

Blend walnuts, granulated sugar, butter, walnut oil (20 gram) and wheat flour and bake it at 180 °C for 17 minutes.

Mix it with remaining ingredients.

Mix dry ingredients and boil it up with red whortleberry and maple syrup.

Cool it down and fill it in a piping bag.

Boil up red whortleberry, port wine, vanilla bean and cinnamon stick.

Strain it and boil it again with Agar Agar.

Cool it down, mix it well and fill it in a piping bag.

Put all ingredients in a vacuum bag for vacuuming.

Steep for 3 hours.

Strain it, whip it and fill it in a piping bag.

Heat up all ingredients to 70 °C and mix it well.

Spread on a silicone mat and bake it at 120 °C for 30 minutes.

Cut 7 cm circles.

Boil up sugar, water and vanilla bean to 115 °C and put in walnuts.

Caramelize walnuts and add butter.

Soak gelatin in cold water.

Boil up sugar and water to 118 °C and make an Italian meringue.

Cook puree and add maple syrup, wheat flour, egg yolk and cream.

Add gelatin and fold Italian meringue.

Fill it in a piping bag and cool it down.

Temper chocolate and make rings, and cylinders.

Put a cylinder on a plate, fill it with mousse, crumbles, coulis, gel, whipped cream and creme chiboust.

Decorate it with chip, walnut and chocolate ring.

Finish it with gold leaves and cress.