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Caramelized white chocolate Pannacotta Kahlua tapioca Pistachio biscotti Vanilla rose strawberries Cocoa

Caramelized white chocolate Pannacotta and coffee jelly in a shot glass for the petit four plate Caramelized white chocolate Pannacotta. 200g milk 10g glucose 3 sheets gelatin 340g Caramelized white chocolate 400g cream rehydrate gelatin sheets, reserve. warm chocolate to 40-45c and reserve. add glucose to milk and bring to simmer. emulsify hot milk with chocolate. once fully emulsified, add cream, mix. Pour into moulds or in this case shot glasses and allow to crystallize in fridge. Coffee jelly 30g espresso 70g water 70g sugar 1 sheet of gelatin 30g kahlua Soften gelatin in iced water for 5 min. Then put Sugar, water and coffee into a pot bring to temptatire until sugar is dissolved Stir in softened gelatin Once at 30c pour in kahlua and give a good mix. Pout over the top of the set white chocolate Pannacotta . Set in fridge and then yum it up!

Almond nougatine Vanilla icecream Friand Whipped raspberry curd Raspberries and purple basil Lemon Macaroon with basil buttercream

Rum friand Brûlée Italian meringue Lemon curd Macerated raspberries Vanilla icecream Crushed macaroons

Ok. So... Chocolate icecream, frozen Chocolate cake, milk Chocolate mousse, Chocolate jelly sheets, Tempered Chocolate shards, Atomized Chocolate, dark Chocolate port ganache, white Chocolate ganache, Chocolate sand, Chocolate sable bites, Chocolate buttons, chocolate cup containing grapes and blueberries. Raisin fluid gel That's 12 ways of chocolate!

I figured out how to make pliable chocolate jelly with agar-agar The application could lend itself towered chocolate linguini with blackberry pearls, and creme fraiche?