KƏ’Kāō

Mix together yeast, sugar, salt, egg yolks, egg whites, unsalted butter, cold water and flour. Roll unsalted butter three times, roll out thin and cut, place into rings, prove and bake.

Warm water, powdered dextrose, sugar, powdered glucose, stabiliser and powdered gelatin. Cool down. Add fresh lemon juice and cocoa pulp. Freeze and spin in a pacojet.

Warm water, milk powder, sugar, stabiliser, egg yolks, invert sugar, salt and powdered gelatin. Add Cacao Barry chocolates. Freeze and spin in a pacojet.

Grate 2 organic limes. Blend with cocoa pulp and add gel espessa.

Warm cream and sea salt. Caramelise sugar and deglaze with the cream. Strain over Cacao Barry chocolate. Cool down Aff butter and fermented honey. Blend.