True Romance (Created by Jean-Marc Bernelin - Technical Advisor Callebaut®)

Almond and Chocolate Biscuit

Ingredients	Preparation
225 g marzipan 50 %	Soften in a microwave oven.
400 g egg yolks	Add gradually. Whip until you achieve a light texture.
500 g egg whites 270 g sugar	Whip the egg whites and gradually add the sugar. Incorporate slowly into the marzipan mixture.
250 g dark chocolate Callebaut® Strong 70-30-38NV 80 g butter	Combine and melt at 40°C (104°F). Add gently.
Spread onto two Flexipats and bake for around 12 min. at 200°C (392°F).

Ingredients	Preparation
250 g yuzu juice 270 g water 400 g sugar 150 g egg yolks 350 g whole eggs	Combine and bring to the boil.
25 g gelatine	Soften in cold water and add. Leave to cool to 35°C (95°F).
250 g butter	Add.
Mould in a Flexipan® and freeze.

Ingredients	Preparation
190 g egg yolks 50 g whole eggs	Whip in a mixer.
260 g sugar 90 g water	Cook at 123°C (253°F) and pour over the eggs to make a pâte à bombe.
12 g gelatine	Soak in cold water and add.
600 g white chocolate Callebaut® Select W2NV	Melt at 45°C (113°F) and add slowly.
1350 g cream 2 vanilla pods	Combine and whip into soft peaks. Add carefully.
Finishing and presentation - Mould and freeze the cake. - Spray with white chocolate (50% cocoa butter Callebaut® CB and 50% white chocolate Callebaut® Select W2NV) when the cake is still frozen.