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Rustic GreensAvocado Hummus158 g63 g38 g25 g95 g6gq.s.q.s.Fresh AvocadoChickpeas in canFruit’Purée Lemon CapfruitGarlicOlive OilCurry PowderSaltPepperMix the avocado, chickpeas, lemon purée, and garlic.Add olive oil, followed by curry, salt, and pepper.Decoration763 g267 gq.s.q.s.q.s.Baby Vegetable AssortmentOlive OilSaltPepperThymeMix the baby vegetables with olive oil, salt, pepper,and thyme. Bake in the oven at 180 C for30 minutes.Products used:Baby Vegetable Assortment160 g160 g160 g160 g48 g48 g48 gCarrotsAsparagusCherry Tomatoes with TailFennelYellow CapsicumRed CapsicumGreen CapsicumVegan Gluten-Free Tart ShellsLarge Round22-24g / 0.78-0.85 oz. /pc9 pcs / tray, 5 trays / boxH: 16 mm, 0.63 inØ: 75 mm, 2.95 inBaby VegetablesAvocado HummusVegan Gluten-Free Tart Shell Large Round2

Raspberry OpulenceCoconut Passion Fruit Caramel103 g69 g86 g103 g103 g52 gSugarGlucoseFruit’Purée Coconut CapfruitVegan ButterFruit’Elite “Nuts” White Almond Purée CapfruitFruit’Purée Passion fruit CapfruitMake a dry caramel with sugar and glucose, addingthe sugar portion by portion. Heat the coconut purée,passion fruit purée, and white almond purée to 40 Cthen add into the caramel and mix. Add the veganbutter and emulsify with a hand blender.Earl Grey Aspic280 g3g2g28 gWaterEarl Grey TeaAgar AgarSugarDark Chocolate Raspberry Mousse60 g101 g33 g64 gFruit’Purée Raspberry Capfruit (1)Dark Chocolate 64%Fruit’Purée Raspberry Capfruit (2)Whipped Vegetable CreamMelt the dark chocolate. Warm up the Raspberry Purée(1) and pour into the melted dark chocolate. Mix andadd the second part of Raspberry Purée (2). At 40 C,add the whipped cream.Products used:Vegan Gluten-Free Tart ShellsLarge Round22-24 g / 0.78-0.85 oz. /pc9 pcs / tray, 5 trays / boxH: 16 mm, 0.63 inØ: 75 mm, 2.95 inDark Chocolate FeathersBoil the water and infuse the Earl Grey tea. The time ofinfusion will be according to your taste. Sieve and addthe sugar and Agar Agar. Boil for 2 minutes.0.5-1 g / 0.02-0.04 oz / pc50 pcs / tray, 8 trays / boxL: 46 mm, 1.81 inW: 19 mm, 0.75 inRaspberry Dome212 g Fresh Raspberries303 g Earl Grey AspicFill the mould with the Earl Grey aspic. Add the freshraspberries, let it set, and fill again with the rest of theaspic. Keep in the fridge for 4 hours.Dark Chocolate FeatherRaspberry DomeDark Chocolate Raspberry MousseCoconut Passion Fruit CaramelVegan Gluten-Free Tart Shell Large Round4

Banana SpearChocolate Passion Fruit Cremeux87 g58 g58 g175 g136 gMilkSugarEgg YolkDark Chocolate 64%Fruit’Purée Passion fruit CapfruitMix the egg yolk and sugar. Boil the milk and pour intothe egg yolk with sugar and cook to 81 C. Pour intothe melted dark chocolate and add the Passion fruitpurée. Emulsify with a hand blender.Sliced Banana309 g Fresh BananasSlice the bananas and line them on top of thechocolate passion fruit cremeux.Banana Glaze75 g Fruit’Purée Banana Capfruit21 g Water213 g Neutral Glaze (hot process)Mascarpone Quenelle181 g15 g60 g53 gMascarponeIcing SugarFruit’Purée Banana CapfruitWhipped Cream 35%Mix all ingredients together. Keep in the fridge. Makea quenelle and put on top of the tart.Products used:Gluten-Free Tart ShellsMedium Round10-11 g / 0.35-0.39 oz / pc20 pcs / tray, 5 trays / boxH: 17 mm, 0.67 inØ: 51 mm, 2.01 inDark Chocolate NestDiscs2-3 g / 0.07-0.11 oz / pc36 pcs / tray, 12 trays / boxØ: 42 mm, 1.65 inBoil the Banana Purée, water, and hot process neutralglaze. Pour on top of the sliced bananas. Let it set.Mascarpone QuenelleDark Chocolate Nest DiscBanana GlazeSliced BananaChocolate Passion Fruit CremeuxGluten-Free Tart Shell Medium Round6

Velvet PearPoached Pear in Red Wine165 g66 g82 g1g1g2g1g198 gRed WineWaterSugarOrange JuiceLemon JuiceCinnamon StickVanilla PodFresh PearPeel and cut the pear in cubes. Boil the red wine,water, sugar, orange juice, lemon juice, cinnamonstick, and vanilla pod. Add the pear cubes in the hotwine. Boil again. Keep in the fridge overnight.Almond Cream55 g111 g83 g8gSugarFruit’Elite “Nuts” White Almond Purée CapfruitAlmond PowderRhumMix all the ingredients together and pipe into thevegan tart shell. Bake at 180 C with cube poachedpear in red wine.Pear Mousse217 g16 g2g152 gFruit’Purée Pear Williams CapfruitSugarAgar AgarVegetable CreamSet aside half portion of the Pear Purée.Boil the remaining Pear Purée together with sugar andAgar Agar. Add the rest of the Pear Purée.At 30 C, add the whipped vegetable cream.Keep in the fridge.Chocolate Spray62 g White Chocolate41 g Cacao ButterMelt and mix.Products used:Vegan Tart ShellsLarge Round22-24 g / 0.78-0.85 oz. /pc.9 pcs. / tray, 5 trays / boxH: 16 mm, 0.63 inØ: 75 mm, 2.95 inDark Chocolate NestRectangle2-3 g / 0.07-0.11 oz / pc90 pcs / tray, 3 trays / boxL: 84 mm, 3.31 inW: 20 mm, 0.79 inDark Chocolate Nest RectanglePear MousseAlmond CreamPoached PearVegan Tart Shell Large Round8

Bergamot ChoushellHazelnut Crème Brûlée83 g83 g41 g19 g41 g41 gCream 35%MilkEgg YolkSugarOpalys ChocolateFruit’Elite “Nuts” Roasted Hazelnut PuréeCapfruit2 g Gelatin (200 Bloom)Mix the egg yolk and sugar. Boil the milk and cream,then pour into the egg yolk with sugar and cook to82 C. Add the previously soaked gelatin and mix.Pour into the chocolate and add the hazelnut purée.Emulsify with a hand blender. Keep in the fridge.Poached Green Apple in Vanilla Syrup108 g81 g27 g1gFruit’IQF Green Apple Granny Smith CapfruitWaterSugarVanilla PodMake syrup with water, sugar, and vanilla pod.Add the IQF Green Apple and boil again.Bergamot Chantily262 g61 g6g134 g1gCream 35%SugarGelatin (200 Bloom)Fruit’Purée Bergamot CapfruitVanilla PodHeat the Bergamot Purée, sugar, and vanilla pod.Add the previously soaked gelatin, cream, and mix.Keep in the fridge for 24 hours and whip beforepiping into the Choushell.Products used:Choushells Mini9-11 g / 0.32-0.39 oz. /pc.42 pcs. / tray, 3 trays / boxH: 31 mm, 1.22 inØ: 32 mm, 1.26 inChoushells Medium23-25 g / 0.81-0.88 oz. /pc.20 pcs. / tray, 3 trays / boxH: 36 mm, 1.42 inØ: 51 mm, 2.01 inWhite Chocolate NestDiscs2-3 g / 0.07-0.11 oz / pc36 pcs / tray, 12 trays / boxØ: 42 mm, 1.65 inWhite Chocolate NestDiscs Mini1-1.5 g / 0.04-0.05 oz / pc168 pcs / tray, 3 trays / boxØ: 29 mm, 1.14 inWhite Chocolate Nest DiscBergamot ChantillyChoushell MediumPoached Green Apple VanillaHazelnut Crème Brûlée10

Cherry ThroneSoft Chocolate Sponge114 g47 g27 g57 g57 g19 g19 g19 gEgg White(1)SugarIcing SugarAlmond PowderEgg White(2)Bitter ChocolateFlourCocoa PowderWhip the egg white (1) then add sugar gradually, andset aside after mixing. Mix the almondpowder and icing sugar. Add the egg white (2) andmix. Melt the bitter chocolate and add into thealmond mixture. Add the whipped egg white mixture,flour, and cocoa powder. Mix gently. Line on the trayand bake at 180 C for 15 minutes.Dark Red Cherry Confit116 g30 g3g4g1g1gFruit’IQF Red Sour Cherry CapfruitSugar (1)Pastry Cream Powder (hot process)Sugar (2)Yellow PectinNH PectinCook the IQF Red Sour Cherry at 40 C. Remove thejuice and add the sugar (1) and pastry cream powder.At 60 C, add the sugar (2), yellow pectin andNH pectin. Boil for 2 minutes then keep in the fridge.Mascarpone Vanilla149 g50 g12 g1g45 gMascarponeCream 35%Icing SugarVanilla PodWhipped CreamInfuse the cream with vanilla pod. Mix themascarpone, icing sugar, and whipped cream.Dark Red Cherry Meringue228 g Fruit’Purée Red Sour Cherry Capfruit44 g Gelatin Mass37 g SugarHeat 20% of Red Sour Cherry Purée, then add thesugar and gelatin mass. Add the rest of the Red SourCherry Purée, and blend. Keep in the fridge for 12hours. Whip prior to use.Products used:Dark Chocolate UniverseSmall Moon4-6 g / 0.14-0.21 oz. /pc.20 pcs. / tray, 6 trays / boxH: 25 mm, 0.98 inØ: 50 mm, 1.97 inDark Chocolate ShellsSmall Round7-8 g / 0.25-0.28 oz / pc25 pcs / tray, 5 trays / boxH: 19 mm, 0.75 inØ: 48 mm, 1.89 inDark Chocolate Curls300-320 g / 10.58-11.29 oz /tray4 trays / boxDark Chocolate Universe Small MoonDark Red Cherry MeringueMascarpone VanillaSoft Chocolate SpongeDark Chocolate Shell Small RoundDark Chocolate Curls12

Citrus ArmourCitrus Soft Jelly179 g40 g35 g37 g11 g8gFruit’Purée Blood Orange CapfruitFruit’Purée Kumquat CapfruitFruit’Purée Grapefruit CapfruitSugarPotato StarchGelatin (200 Bloom)Heat the Blood Orange Purée, Kumquat Purée andGrapefruit Purée to 40 C. Add the sugar andpotato starch. Bring to boil before adding thepreviously soaked gelatin. Keep in the fridge.Almond Sponge89 g70 g124 g67 g11 gAlmond PowderButterEggsIcing SugarOrange ZestRoast the almond powder and cool down to roomtemperature. Mix with the icing sugar, eggs, meltedbutter, and orange zest. Pour into a tray and bake at180 C for 10 minutes.Infuse the vanilla pod with cream (1).Heat the 50% of the infused cream with vanilla andadd the inverted sugar and glucose. Homogenisewith melted chocolate. Add the opalys chocolateand remaining infused cream with vanilla andcream (2). Keep in the fridge. Whip prior to use.Blood Orange Jellly198 g8g30 g8g13 gFruit’Purée Blood Orange CapfruitFruit’Zest Orange CapfruitSugarPotato StarchGelatin (200 Bloom)Heat the Blood Orange Purée up to 40 C, then addthe sugar and potato starch. Boil and add thepreviously soaked gelatin and orange zest. Pour intothe mould and freeze.Products used:White Chocolate UniverseLarge Galaxy13-16 g / 0.46-0.56 oz / pc9 pcs / tray, 5 trays / boxH: 40 mm, 1.57 inØ: 80 mm, 3.15 inVanilla Whipped Ganache257 g Cream (1) 35%11 g Glucose11 g Inverted Sugar139 g Opalys Chocolate96 g Cream (2) 35%1 g Vanilla Pod8cm White Chocolate Shells16-18 g / 0.56-0.63 oz. /pc.9 pcs. / tray, 6 trays / boxH: 17 mm, 0.67 inØ: 80 mm, 3.15 inWhite Chocolate Feathers0.5-1 g / 0.02-0.04 oz / pc50 pcs / tray, 8 trays / boxL: 46 mm, 1.81 inW: 19 mm, 0.75 inWhite Chocolate FeatherWhite Chocolate Universe Large GalaxyBlood Orange JellyVanilla Whipped GanacheAlmond SpongeCitrus Soft Jelly8cm White Chocolate Shell14

Knight’s BerryAlmond Sponge86 g67 g119 g64 g25 gAlmond PowderButterEggsIcing SugarFruit’Zest Orange CapfruitRoast the almond powder and cool down to roomtemperature. Mix with the icing sugar, eggs, meltedbutter, and orange zest. Pour into a tray and bake at180 C for 10 minutes.Rhubarb Confit173 g60 g61 g4g9g2g1gq.s.Fruit’IQF Green Rhubarb CapfruitFruit’Purée Strawberry CapfruitSugar (1)Pastry Cream Powder (hot process)Sugar (2)Yellow PectinNH PectinWaterHeat IQF Green Rhubarb with water and sugar (1). Addthe strawberry purée, sugar (2), pastry cream powder,yellow pectin, and NH pectin. Boil for 2 minutes. Keepin the fridge.Cheesecake47 g15 g30 g118 g148 g3gSugarWaterEgg YolkCream CheeseWhipped Cream 35%Gelatin (200 Bloom)Cook the sugar and water up to 121 C, then pourinto the egg yolk. Soften the cream cheeseseparately. Heat a part of the whipped cream tomelt gelatin and mix with cream cheese. Add thewhipped cream and egg yolk mixture. Mix gently.Decoration23 g Raspberries23 g Strawberries5 g Micro HerbsProducts used:Galactic Chocolate UniverseBronze Pulsar14-17 g / 0.49-0.60 oz. /pc.9 pcs. / tray, 5 trays / boxL: 115 mm, 4.53 inW: 79 mm, 3.11 inH: 39 mm, 1.54 inGalactic Chocolate Universe Bronze PulsarDecorationsCheesecakeAlmond Sponge16