Meso Monoportions

Mix flour with butter. Add egg yolks and icing sugar, mix well until smooth. Roll out to a thickness of 5mm and cut out desired shapes. Bake them between two perforated silicone mats at 175°C for about 13 minutes.

Heat up the water with sugar and glucose syrup to 180°C, making caramel. Add hot orange juice, orange paste and vanilla paste, mix and cool to 50°C. Then pour it over the chocolate, add cocoa butter and mix. Finally add the soft butter. Emulsify the mass, pour into the moulds and freeze.

Melt chocolate with butter at 42°C. Add hazelnut paste and mix. Finally add crispy flakes. Spread the mixture on a baking parchment sheet and set in the refrigerator. Cut out the desired shapes.

Soak gelatine in cold water. Boil the milk, add soaked gelatine and pour it over chocolate adding vanilla paste. Then gently mix it with whipped cream. Put half of the mousse into a mould, insert frozen orange caramel and add another part of the mousse. Cover the mousse with crunchy bottom and freeze.

Soak gelatine in cold water(2). Heat up the water(1) with sugar and glucose syrup to 103°C. Add condensed milk, gelatine solution, white and milk chocolate. Mix it using hand-blender, add colorant and then cool it down. Coat the frozen monoportions with shiny coating of 30-35°C. Place the coated monoportions on shortcrust bases.