Quetzalcoatl ~Forest of origin~

Mix Whole egg, Flour, Icing sugar and Almond powder.
Add meringue step by step.
Add the melted butter.
Spread on the baking sheet and sprinkle with Dessicated coconut on top.
Bake around 10 min at 170 ℃.

Mix all ingredients into Robot Coupe and make a crumble texture.
Bake around 10min at 170 ℃.

Melt Chocolate and Cocoa Butter.
Pour into the mould to make a shell.

1. Mix all ingredients.
2. Spread onto plastic sheet.
3. Leave it to set.

Melt Sugar, Butter and Glucose together.
Add Cocoa Nibs.
Make balls around 2cm.
Put them on the baking sheet and place 6cm cercles.
Bake around 7min at 170℃.

Mix all the ingredients into a sauce pan.
Boil them.

Cut Pineapple into 5mm dice.
Mix with all other ingredients and warm.

Make a Caramel with Butter and Sugar.
Saute the fresh fruits with the caramel.
Add the Passion Coulis.
Cool down.

Warm the Milk and Sugar.
Add Gelatin.
Mix with melted Chocolate.
Add Coconut Puree, Liqueur and Fresh Cream.
Pour into the mould.
Put in the freezer.

1. Warm Fresh Cream (A)
2. Add Gelatin.
3. Mix with the melted Chocolate.
4. Add Fresh Cream (B) (70% Whipped).

Warm all the ingredients to make anglaise.
Pour into a beaker and put in the freezer.
When it frozen, put into PacoJet.

Whip all together until 40% whipped.

1. Make Chocolate ornament.

Use for spray.