Dark chocolate with puffed rice and tropical fruits

Heat 1 kg of chopped dark chocolate in a bain-marie up to 45 ° C (it must not melt completely), then remove it from the heat, add a whole piece of 50 g and stir until the temperature is lowered to 32 ° C; spread the chocolate completely melted on a baking sheet covered with baking paper forming a compact slab about 5 mm thick. Let it solidify and, before it is completely hardened, garnish with pistachios, pistachio powder, pieces of papaya, dried coconut and pineapple, puffed rice and cornflower petals (doses for 12-14 people).

Gianduja shortbread, caramelized hazelnuts

and fresh fruit Mix 500 g of 00 flour with 40 g of almond flour, 160 g of sugar, a pinch of salt and 280 g of butter, until you get a grainy mixture. Mix 2 eggs together. Cover the pastry and let it rest in the fridge for 2 hours. Roll it out on a baking sheet covered with lightly floured baking paper, obtaining a sheet about 3 mm thick; bucherellatela with the prongs of a fork and bake at 180 ° C for about 20 minutes. Prepare a syrup by dissolving 50 g of sugar in 50 g of water on the heat. Blanch the peel of ½ pink grapefruit, washed and cut into small pieces; change the water and repeat the operation a second time. Then cook the zest in the syrup for a couple of minutes, turn off the heat and leave to infuse. Melt 400 g of chopped gianduja chocolate in a bain-marie and distribute it on the pastry. Garnish with almond flakes, caramelized crushed hazelnuts and almonds, cape gooseberries, apple slices and grapefruit peel (doses for 8-10 people).

Marbled chocolate with raspberries and petals

Heat 350 g of chopped white chocolate in a double boiler up to 45 ° C (it must not melt completely), then remove it from the heat, add a whole piece of 50 g and stir until the temperature has lowered to 28 ° C. Melt 50 g of pink chocolate separately. Spread the completely melted white chocolate on a baking sheet lined with baking paper forming a compact slab about 2 mm thick; sprinkle with pink chocolate, spreading it with the help of a scoop. Let solidify and garnish before the surface has hardened
with dried raspberries, dried petals of roses and other flowers to taste (doses for 6-8 people).

Grana wafer with mustard and candied fruit

Mix 100 g of Grana Padano Dop with 40 g of corn flour, 25 g of hemp seeds and 10 g of black sesame. Spread the mixture on a baking sheet lined with baking paper, forming a compact 3-4 mm thick slab. Bake at 200 ° C for 8-10 minutes. Remove from the oven and garnish with pieces of cherry mustard, candied orange and cedar peel and mint leaves. Serve it to close the meal or with the aperitif (doses for 4 people).

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