Eclat fondant chocolaté de Byblos

Whip up the honey, egg yolks, whole eggs, powdered sugar, sifted ground almonds and flour with a whisk.
Add the chocolate and the butter, melted, together, at 40°, then gently fold in the whites whipped up to peaks with the light brown sugar.
Lay out the sponge in a 60cm x 40cm x 1cm deep tin.
Bake in a closed steam convection oven at 180°C for about 12 min.

Melt the ingredients at 45°C.
Mix and pipe into flexipans shaped like a hair clip.
Freeze.
About 20g per piece.
 

Dice the banana and mango very finely.
Add a few passion fruit seeds to prevent darkening.
Arrange on a plate with the aid of a 3 x 10cm rectangle.

Boil the water with the inverted sugar, add the sugar, powdered glucose and stabiliser.
Heat the mixture to 100°C.
Pour over the lemon juice, mix, cool quickly down to 3°C. Then place in the freezer for an hour.
When the sorbet has hardened properly, put it into the Pacojet.
Make up an attractive sorbet oval to place on top of the sorbet.