by Salvatore Toma

Copyright photo

Component 1Black/white chocolate glaze

150 g Water
300 g Sugar
300 g Glucose 42 DE
as required Black-white colouring
200 g Condensed milk
32 g Isinglass
160 g Water
425 g Organic white chocolate

Heat the water, sugar, colouring and glucose to 103°C, add the condensed milk and bring back to the boil. Add the rehydrated Isinglass, neutral gelatine and chocolate. Emulsify and put in the fridge to cool.

The same ingredients are used for the black glaze, changing the colour; Isinglass 25 g with 125 g water, 300 g of Sao Tomè chocolate.

Component 2Fruit insert

200 g Sugar
200 g Water
45 g Isinglass
225 g Water
150 g Dry vodka
50 g Passion fruit purée
100 g Mango purée
200 g Mango cubes

Bring the water and sugar to the boil, add the softened Isinglass at the end and allow to melt. Then, add the well-cooled gelatine and lastly, the chilled vodka. Pour into the semi-spheres, insert the mango cubes (marinated for overnight with lemon juice, white vinegar and rosemary) and leave to jellify.

Component 3Light cream Sao Tomè dark chocolate - Los Bejucos 46% milk chocolate

560 g Whole milk
170 g Egg yolks
120 g Sugar
210 g Basic cream
10 g Isinglass
50 g Water
340 g Los Bejucos milk chocolate 46%
365 g Semi-whipped cream
290 g Basic cream
5 g Isinglass
25 g Water
230 g Sao Tomè dark chocolate
420 g Semi-whipped cream

Make the basic custard cream.
Once ready, weigh and make the two recipes by mixing the basic cream with the softened Isinglass and chocolate. Emulsify and add the semi-whipped cream in two batches.

Component 4Flourless cocoa biscuit

240 g Egg whites
250 g Sugar
160 g Egg yolks
80 g 10/12 Perù cocoa

Whip the egg whites with the sugar, add the liquid egg yolks and lastly, the cocoa. Bake at 170°C for 13’.

Component 5Hazelnut and coconut fondant icing

450 g Butter
380 g Icing sugar
90 g Hazelnut flour
30 g Coconut flour
4 g Salt
2 Vanilla pods
230 g Eggs
750 g Weak flour

Mix the softened butter with the icing sugar, hazelnut and coconut flour, and flavourings with the K beater.

Add the eggs and lastly, the flour.


Create the inserts and once they have jellified, add the disc of sponge cake.
Make the two light creams and pour into the moulds, add the inserts and then, finish filling.

Blast chill, unmould and glaze.