Fennel Ganache with Candied Fennel (Hand dipped)
Nutty Spicy Florentine (non chocolate filling)
Tobacco Ganache (molded ganache)
Pepper mango tuile

Candied fennel
200 grams fennel, finely chopped
400 grams sugar
200 grams water

1. Boil the sugar and water together.
2. Add fennel and coat to make candy.

Fennel ganache
120 grams cream 35%
3 grams fennel
225 grams white chocolate
25 grams butter, softened

1. Bring the cream and fennel to boil.
2. Pour the hot liquid onto white chocolate and mix well. Cool.
3. Add butter.
4. Coat with white chocolate and decorate with candied fennel.

Nutty Spicy Florentine (non chocolate filling)

Sable dough
113 grams butter
100 grams sugar
50 grams egg yolk
3 grams salt
150 grams cake flour
7 grams baking powder

1. Beat butter and sugar until creamy.
2. Add egg yolk and ix well.
3. Stir flour, salt and baking powder into butter mixture.
4. Roll out to 5 millimeters and bake at 160° C.

Nutty Florentine
45 grams cream
38 grams butter
38 grams honey
38 grams glucose
18 grams cake flour
100 grams sugar
100 grams cashew nut
100 grams macadamia nut
3 grams salt

1. Bring the milk, butter, honey and glucose.
2. Caramelize the sugar and mix with hot milk.
3. Stir well with cake flour and then the nuts.
4. Spread onto the pre-baked sable dough and bake at 180° C.
5. Let cool. Cut into triangle and dip into dark chocolate and wrap with mango tulip.

Tobacco Ganache (molded ganache)
187 grams cream 35%
42 grams invert sugar
4 grams tobacco leaf
265 grams dark chocolate 55%
57 grams butter, softened
Milk chocolate, as needed

1. Bring the cream, invert sugar and tobacco to a boil.
2.Strain the hot mixture and pour onto chocolate
3. Let cool and add butter.
4. Line a candy sheet with milk chocolate.
5. Whip the ganache and fill 3/4 of the mold and leave to crystallize.
6. Seal the sheet with milk chocolate. Remove from mold and decoate with a chocolate curve.

Pepper mango tuile
70 grams almond powder
187 grams sugar
142 mango puree
70 grams butter
70 grams cake flour
2 grams crushed black pepper

1. Mix almond powder, flour, sugar and mango puree.
2. Melt butter and add together.
3. Bake at 180° C. Sprinkle with crushed black peppercorn.