Cococuja

First mix the room temp butter, fine salt, confectioner's sugar, almond flour, egg, and 60g of flour.



As soon as the mixture is homogeneous, add the remaining 180g of flour in one go.



Spread the pastry to a thickness of 2.5mm between two guitar sheets. Store in the freezer.



Use a 4.5cm-diameter cutter to cut out disks, then bake in the oven for around 15 minutes at 310-320°F (155/160°C).

Heat the milk with the glucose, then add the rehydrated gelatin.



Slowly combine with the melted JIVARA 40% chocolate to obtain a smooth, shiny, elastic texture – this is a sign that you are starting to make an emulsion.



Mix using an immersion blender to make the emulsion perfect. Add the cold cream, still mixing.



Pour into 2.5cm small silicone half-sphere molds and freeze.

Heat the passion fruit purée to 175°F (80°C) and add the rehydrated gelatin.



Slowly combine this mixture with the melted PASSION FRUIT INSPIRATION couverture to obtain a smooth, shiny, elastic texture – this is a sign that you are starting to make an emulsion. Immediately mix using an immersion blender to make a perfect emulsion.



Once the mixture is at 95-105°F (35-40°C), combine with the cream which has been whipped until it has the texture of a mousse. Pour immediately into the molds previously filled with JIVARA 40% namelaka and freeze.

Melt the fruit couverture at 105°F (40°C) and add the grape seed oil. Use at 95°F (35°C)