Soft chocolate melon confit biscuit 

Melt the butter and chocolate at 50°C. Mix together with the egg yolks and flour. Add the candied fruit. In a mixer, using the whisk, mount the 140 g of egg whites with the sugar. Add the mounted blanks to the first mixture. Place the biscuit on a silicon pastry mold measuring 40 cm by 30 cm and 1 cm high. Bake in a ventilated oven at 160° C for about 10 minutes. Reserve for assembly.

Crispy hazelnuts and pears 

Melt the chocolate, add the hazelnut paste, the paillete feuilletine, the Hg pears and the fleur de sel. Spread on the biscuit and block in the cold before detailing. Reserve in the freezer.

Caramelized pears and melons

Make a caramel with sugar. Cook with hot puree. Add the melon cubes, lemon juice and starch. Cook for 1 min. When off the heat, add the gelatin mass and place on top of the chocolate biscuit. Reserve in the freezer.

Dark chocolate mousse

In a saucepan, heat the milk and pour it over the gelatin mass, and the black couverture chocolate. Mix everything, then at 40 ° C, add the cream mounted. Use immediately for assembly.

Pear confit

In a saucepan, heat the purees. Add the sugar and pectin. Bring to a boil for 2 min. At the end of cooking, add the lemon juice and gelatin mass. Dress in the buchette mold halfway up and place a few cubes of candied melon. Reserve in the freezer.

Mirror glazing

Bring water, sugar and glucose to a boil at 103°C. Pour over the condensed milk, gelatin and milk couverture chocolate. Mix, and refrigerate for 1 night. Use at approx. 28°C

Milky chocolate ganache

Pour the mixture of cream, glucose and invert sugar on the milk couverture chocolate and make the emulsion. Mix and add to the 275 g of cold cream. Mix again. Let crystallize overnight, then whip to obtain the right consistency.

Assembly and finishing

Lay the mousse in the log mold halfway up, add the pear confit insert, add the mousse again. Place the biscuit with the caramelized pears. Freeze. Unmold and glaze with mirror icing. Decorate with candied fruit, mounted ganache and chocolate decorations.