Mayan Gold

Heat together to 90°c in the Mycook/Thermomix
Pour into frozen Pacojet beaker and freeze

Mix together with stick blender
Stencil onto Silpat
Dehydrate for five hours

Cream butter and sugar together
Add cocoa nibs
Add Bres
Add sieved flour and cocoa powder
Place into frame and bake 160°c for 20 minutes
Remove from oven and cut to required size

Heat apricots and sugar
Add apricot brandy and chocolate red wine
Remove from heat and cool
Spoon into silicone moulds and freeze

Heat cream A, praline and chocolate to 40°C in the Mycook/Thermomix
Allow to cool slightly
Whip cream (B) to soft peaks and fold into above

Mix sugar and Gellan F together
Heat apricot juice and add sugar and Gellan F
Mix using a stick blender
Once cooled, continue to mix until soft

Soak gelatine in water
Warm puree, brandy and sugar
Add soaked gelatine
Refrigerate until required

Cook the fondant, glucose and Isomalt to 148°c
Add cocoa mass
Pour onto Silpat
Once cooled, blend to small piece

Mix together.

Spread chocolate onto transfer
Place into tube and allow to crystallise

Heat together to 50°c in Mycook/Thermomix
Store until required

Combine and melt to 40°C.