Fantasy glass (Created by Alexandre Bourdeaux - Technical Advisor - CHOCOLATE ACADEMY™ centre Belgium)

Crémeux of citrus fruits

Ingredients Preparation
100 g cream
150 g citrus fruit pulp (cocktail d'agrume by Boiron)
Bring to the boil together.
50 g sugar
60 g egg yolks
Mix together. Pour the cream mixture over the yolks. Put back on the heat to 85°C while stirring continuously.
9 g gelatin (rehydrated) Mix in.
25 g butter Mix in with the hand mixer and pour into small dessert glasses. Finish with some orange marmalade and a chocolate biscuit.

Satongo chantilly cream

Ingredients Preparation
300 g cream 35%
85 g dark chocolate Callebaut Finest Selection Satongo
20 g sugar
cocoa nibs Callebaut NIBS-S
Prepare a ganache. Leave to rest for a night in the fridge. Beat up shortly the next day and pipe on top of the crémeux layer in glasses. Finish with a super thin chocolate disc with crunchy cocoa nibs and orange chips in it.