Hukambi Cocoa Pod

As needed Roasted almonds
As needed DARK COUVERTURE
As needed Cocoa powder

Roast the almond flour at 300°F (150°C) for approx. 30 minutes to obtain a golden-brown powder with delicious toasted notes.
Make the roasted almond dacquoise and spread it to a depth of 1cm on a silicone mat using a Pascal dough spreader.
Sprinkle on some roasted ground almonds.
Bake in a ventilated oven at 355/375°F (180/190°C), or at 390°F (200°C) in a deck oven with the vents open.
Make the pineapple, vanilla and lime confit and the light chestnut crémeux and keep them in the refrigerator. (If you are making a large batch, the chestnut crémeux can be poured straight into the insert molds (ref. 14561), but check beforehand that it is not too hot to avoid damaging the molds).
Make the pressed shortcrust pastr y and use it immediately to mold each dessert’s base using a template slightly smaller than you would like the bases to be.
Leave to set in the refrigerator.
Use 60g of pineapple confit to fill the “beans” in the base of the pod mold.
Freeze.
Make the insert, pour or pipe on 145g of chestnut crémeux, then put in place 80g of pineapple confit and add a dacquoise base cut using a template shaped to fit the cocoa pod insert.
Place these inserts in the freezer.
Prepare the light mousse, then ladle approx. 150g into the large cocoa pod mold.
Put in place an insert which you have turned out, then use a piping bag to add some Hukambi 53% light mousse (approx. 60g).
Carefully place the cold shortcrust crisp base on top and set aside in the freezer.
Melt the soft glaze in the microwave, then blend it and use at approx. 95°F (35°C).
Turn out the cocoa pod then use a piping bag to glaze the lower part of the dessert, just below the cocoa bean section.
Let any excess drain away and place the dessert in a box.
For the decoration, take some tempered dark couverture and dip the bottom of the mold in it to cover the “beans”.
Turn the mold over and let the chocolate set (if the first layer is too thin, dip it in a second time).
Using a piping bag and some tempered couverture thickened with a bit of water, draw on some cur ved lines to create a texture resembling a cocoa pod.
Leave it until it has partially set, then put on some gloves and use your hands to smooth the surface and give it an attractive patina.
Dust lightly with cocoa powder to give the pod a natural look (see photo).
Break off a small piece of the tip of this shape and place it on a part of the dessert.