Choco-Almond Duality

Scrape the vanilla seeds and add them in the water.

Knead all the ingredients together until the dough becomes elastic. Rest for 1 hour, divide in 80g balls and roll it out until it is very thin, almost translucent, dusting with flour so it doesn’t stick.

Coating

50:50 Deodorized Cocoa Butter : Extra virgin almond oil mix

QS Fine sugar - Extra Brute Cocoa Powder mix

Cut the phyllo in rectangles, brush with a cocoa butter and almond oil mix and sprinkle with a sugar-cocoa mix. Repeat on the other side, then roll in metal tubes and bake in 180°C for 11-12 min.

Melt

Then

Melt Fleur de Cao 70% and Deodorized Cocoa Butter. Then add chia seeds.

Whip in mixer like a meringue and set aside

Beat in mixer to soften with the paddle attachment

Melt together and add in almond paste

Sift together all the powders

Freeze and dice

Mix the almond milk meringue with the almond paste mix gradually, then add the powders and mix. Add the cherries and homogenize.

Spread on a baking sheet 1.5 cm thin and bake at 175°C for 12 minutes. Cut mini cylinders once cooled.

Scrape the vanilla bean, boil everything and strain

Mix together, then add hot almond milk mix gradually and homogenize. Put back in the saucepan and cook like a pastry cream.

Add everything in hot cream and whisk together until homogenous

Film the surface and let cool, then cream it with a whisk.

Boil together and strain

Pour above mix and blend until homogenous. Keep hot until serving.

Mix all ingredients together and foam in a milk frother.

Boil everything together and strain.

Add cherries and boil for a few minutes. Let infuse 24h and strain. Keep the cherries aside.