FLORA

1) Heat the cassis puree, raspberry puree, vervain all together at 40 C.
2) Combine together the sugar and the pectin NH and pour in the liquid.
3) Bring to the boil and cool down.

1) Cook the milk and glucose and add this to the gelatine mass and dark chocolate.
2) After add the cream and mix with the handblender and store overnight before whipping.

1) Melt butter and cocoa mass.
2) Mix marzipan with sugar (A) with a paddle.
3) Slowly add the eggs and egg yolks, scrape and make sure there is no lumps.
Then change to a whip and whip it to light.
4) Whip the egg whites and sugar (B) till stiff peak and gently fold into the egg yolks.
5) Fold in the sifted flour and cocoa powder in three additions.
6) Drizzle and fold in the melted butter and cocoa mass mixture.

1) In a bowl, combine sugar (A) with pectin and add water.
Let it stand for 20 minutes.
2) In a pan, combine cassis puree, verveine with sugar (B) then add glucose and heat to 40’C.
3) Slowly add the pectin mixture and bring to boil.
4) Add the citric acid.

1) Make Pate au Bombe by cooking sugar and 1/3 water to 120’C add this to the egg yolks and whip airy.
2) In a saucepan, heat the milk to simmer and melt the gelatine mass.
3) Add chocolate and reduce heat to 30’C.
4) On a separate bowl, whip the cream till soft peak.
5) Combine the whipped egg yolk with the chocolate mixture and fold the whipped cream.

Roll chocolate crumble at 4mm and cut 12 cm and sprinkle cacaonibs on top and press it down and bake at 160’C for 20 minutes. Pipe a bit of whipped ganache on top and press the dark chocolate sponge on top of 10 cm.
Take the oval chocolate mould and mould them very thin with WFC chocolate and let it set. After a few minutes take the cassis verveine confit and whisk it smooth and pipe a bit inside the chocolate mould followed by the whipped ganache. Smoothen the top and sieve fine grinded cacao nibs on top. And place into the freezer.
Pipe the mousse into the large semi sphere silicone mould and place a 6 cm chocolate sponge on top and freeze it, after freezing glaze it with the cassis verveine glacage and place it into the centre of the sponge/crumble base. Stick them together with the confit that is mix with 50% of freshly blackcurrent.
Pipe the whip ganache around glazed centre and stick the frozen oval petals inside, followed by the chocolate leaves that have been created with the Frank Haasnoot Mini Leaf Comb.
Sprinkle some cacao nibs on top of the glacage and voila.