Fig Aalto

Toast the nibbed almonds in a convection oven at 150ºC to dry and lightly brown them.
Place the dehydrated and dried fruit with the port in a bag. Leave to macerate for 2 hours.
Open the bag and leave the fruit on absorbent paper. Next, chop the fruit to a thickness of 0.5 cm.
Mix the melted white chocolate with the oil and temper at 29ºC.
Mix the chocolate with the chopped dried fruit and the toasted almonds.
Add the cereals last to prevent them from being crushed.
Place in a mould. Set aside until the chocolate has crystallized

Temper the white chocolate.
Add the milled pink pepper, the yoghurt and the powdered freeze-dried redcurrants, strained over the white chocolate.
Arrange the gold leaf on a plastic sheet and shake a few big drops of chocolate over them.
Place the fig base over the leaf and press down. Leave to crystallize and remove from the mould. Set asid