SWEET CHOCOLATE BREEZE

CARIBBEAN ROSEMARY CREMEUX

• In a saucepan, bring the cream and milk to a boil. Meanwhile, finely chop the rosemary and add it to the boiling mixture. Cover and let it infuse for 1 hour. Strain through a fine sieve and adjust the weight if necessary.
• Reheat the infused milk and cream. In a separate bowl, mix the egg yolks with the brown sugar, then gradually incorporate the hot liquid while stirring constantly.
• Cook the mixture to 82°C (179.6°F) like a custard, ensuring not to exceed this temperature. Pour the preparation in three additions over the chocolate, gently emulsifying with a spatula until smooth and glossy. Blend the cremeux with an immersion blender for a perfect texture. Transfer to a clean container, cover with plastic wrap directly on the surface, and refrigerate until use.

CHOCOLATE CRUMBLE

• In a bowl, mix the softened butter with all the dry ingredients until a sandy texture forms. Spread the crumble on a baking sheet lined with parchment paper.
• Bake at 150°C (302°F) for 24 minutes until golden. Once out of the oven, crumble again while still warm to maintain a fine, crisp texture. Let cool before use.

CHOCOLATE RECONSTITUTION

• Melt the dark chocolate gently in a bain-marie. In a bowl, combine the chocolate crumble, feuilletine, and fleur de sel. Add the melted chocolate and mix until well combined.

LEMON CONFIT

• Heat the lemon juice and pear puree to 40°C (104°F). In a small bowl, mix the sugar and pectin, then add to the warm liquid while stirring constantly. Bring to a gentle boil for a few seconds while continuing to stir.
• Off the heat, add the pre-soaked gelatin and stir until completely dissolved.

MARINATED LIME SEGMENTS

• In a bowl, combine the lime juice, brown sugar, and finely grated lime zest. Let marinate in the refrigerator for 24 hours, then strain.
• Add the lime segments (quartered) and marinate again for another 24 hours. Strain before use.

REED CHOCOLATE MOUSSE

• Melt the chocolates in a bain-marie until smooth. In a saucepan, bring the milk and cream to a boil, then pour over the egg yolks while stirring constantly. Cook to 82°C (179.6°F) without exceeding the temperature, as for a custard.
• Pour this preparation over the melted chocolates and emulsify until smooth and glossy. When the mixture reaches 50°C (122°F), gently fold in the whipped cream to maintain the airy texture.

DARK GLAZE

• In a saucepan, bring the water, sugar, and glucose to a boil. Sift in the cocoa powder and whisk until smooth.
• In a separate pan, bring the cream and trimoline to a boil, then incorporate it into the cocoa mixture while stirring constantly. Bring to a boil again, then remove from heat and add the pre-soaked gelatin. Stir until fully dissolved.
• Let the glaze cool, cover it with plastic wrap (directly touching the surface), and refrigerate for 24 hours.
• Use the glaze at 30°C (86°F). For a touch of elegance, carefully place a gold leaf on top when applying the glaze.

CRESS AND FLOWERS