Good Life Chocolate Bar

• 1 whole egg
• 1 egg yolk
• 200 g IVOIR Chocolate 35% (Valrhona)
• 2 cl Bacardi white
• 250 g cream

Whisk the eggs and egg yolks with the alcohol in the Thermomix at 70°C for 5 minutes and then whisk again for about 4 minutes. Warm the chocolate and add to the broken egg-alcohol mixture.

When the mass has reached room temperature, fold in the half whipped cream and fill into the rectangular silicone moulds half full.

• 1 whole egg
• 1 egg yolk
• 100 g Guanaja 70% Cover by Valrhona
• 50 g Orizaba 39% Cover by Valrhona
• 2 cl Grand Marnier
• 250 g cream

Whisk the eggs, egg yolks and alcohol in the Thermomix at 70° 5 minutes and then whisk cold for about 5 minutes. The chocolates are warmed and added to the broken egg-alcohol mass and subdivided.

When the chocolate egg mass has reached room temperature, fold in the half-stiffened cream and fill it into the silicone moulds on the white filling, run through once with a wooden skewer, so that the two masses marble. Blast freeze at -40°C. When frozen, turn out and spray with the dark spray chocolate. Serve at room temperature.

• 100 g mandarin puree by BOIRON
• 20 g of granulated sugar
• 1 g cinnamon powder
• 2 g Agar Agar

Boil the mandarin puree with the sugar and cinnamon powder and stir in the agar. Cook well for about 1 minute. Cool the mixture thoroughly and then mix thoroughly in a high-speed blender, sieve. Fill in a disposable pastry bag for decoration on the plate.

• 1 Mandarin
• Mandarin puree by BOIRON
• Sugar syrup

Mix the mandarin puree with the sugar syrup to 28° BRIX and freeze in Paco Jet cup.

Peel the mandarins and remove white fibres and freeze them. Break into the desired shape just before dressing.

• 2 star anise
• 0.5 pc. Nepalese cardamom
• 1 St. long pepper
• 0.5 pcs cinnamon stick
• 100 ml Chardonnay (Weingut Müller, Krustetten)
• 15 g passion fruit puree (BOIRON)
• 15 g mandarin puree (BOIRON)
• 10 g ginger, fresh
• 30 g Idared apple
• 30 g sugar
• 3 g Pectin NH Nappage

Bring everything to a boil except sugar and pectin and leave to stand for about 1 hour. Then strain and boil up again. Mix the sugar with the pectin and stir in. Serve the mulled wine chilled.

• 80 g almonds julienne
• 80 g Equatorial DARK 55% Valrhona
• 40 g cream
• 80 g IVOIR Chocolate 35% (Valrhona)
• 100 g of cornflakes (Kelloggs)
• 10 g FIZZY by Texturas

Roast the almonds in the oven at 160°C for about 10 minutes until golden. Then mix with the melted dark couverture chocolate and spread on silicone mat, freeze.

Warm the cream and mix with the white chocolate, work in the cornflakes and also spread on silicone mat and freeze.

Now that the 2 masses have been frozen, grind extra finely in each thermomix and immediately freeze again. Pulverise the FIZZY, mix with the two masses in the frozen state, arrange on the plate.

• 150 g yoghurt (MEIMUICH LEOGANG)
• 40 g cream
• 20 g of icing sugar
• 15 g Pro Espuma cold sauce
• 10 g lemon juice

Mix everything together and put into a siphon and load with 1 cartridge. Chill.

• 50 g yoghurt (MEIMUICH LEOGANG)
• 50 g whole milk (MEIMUICH LEOGANG)
• 15 g of icing sugar
• 5 g lemon juice
• 40 g Albumin sauce

Mix all together and chill for at least 10 hours. Then whip in a food processor. When the desired consistency is achieved, coat the silicone mats and allow to dry in the dehydrator at 60°C for about 6 hours. When the yoghurt has dried, crumble over the mandarin sorbet.