Put on sheet.

Add gradually.

Sift.

Met at 50°C.

Whip together.
Add 1/3 of whites on first mixture.
Add chocolate and cacao.
Finish delicately with the rest of the whites.

Place the biscuit on a 15 mm frame. Heat at 180°C for 18 minutes.

Heat at 90°C.
infuse 10 minutes and mix. 

Âdd.
Heat at 65°C.

Pour mixture over chocolate three times to create emulsion.

Add and mix to perfect mixture. 

Cast in frames of 18 x 13 cm et 5 mm thickness.

Bring to a boil.
Reduce volume by 1/3 until 100g. 

Add.

Boil and pour immediately on top of the ganache to a thickness of 3 mm. 

Sort 4 chocolate biscuit strips of 9 x 13 cm. Cut the ganache frame in half to obtain the same size as the biscuits. Place a first biscuit on the passion fruit ganache and paste the second biscuit. Press with a triangle so the successive layers fit properly. Spread a thin layer of pre-crystallised chocolate on a 30 x 15 cm guitar sheets. Before the chocolate crystallises, surround the cake to make the cover. Place in positive cold for 15 minutes, remove the guitar paper and decorate.