Cacao fruit cake

Cream butter, vanilla beans, sugar and cinnamon powder. Add eggs gradually. Add all sieved dry ingredients and liquid. Cut dried fruits into small pieces. Mix the batter. Bake at 180℃ for 30-35 mins each.

• Mould A: 210g with 40g silicon mould on the top
• Mould B: 150g

Boil cream,vanilla bean, cherries and corn syrup to 85℃. Sieve the liquid above and pour into chocolates. Emulsify and add rest of ingredients. Cool to 28℃ and pipe into the cacao pod mould.

Melt Ambre Java and Pure Hazelnut paste. Use at 30-32℃.

Boil sugar, vanilla beans and water in a pot until sugar melts. Add alcohol. Use at 40℃.

Pour tempered chocolate into a mould. When it is set, demould and use.