PLATE SORBETS

  
   INGREDIENTS
 
• 1 tray of 50 ml of each sorbet with exotic fruits: mango, coconut and pineapple
• 1 tray every 50 ml of red fruit sorbet: raspberry, blackcurrant and strawberry
• 4 meringues
 

AMANDINES CHOCOLATE

INGREDIENTS
• 60 g almonds
• 2 eggs
• 150 g of dark chocolate
• 60 g butter (+ 25 g for molds)
• 60 g flour
• 60 g sugar
• 1/2 tsp. Coffee baking powder
 

CHOCOLATE BUTTONS

INGREDIENTS

For 16 small macaroons.

FOR BISCUITS

• 200 g dark chocolate 70%.
• 250 g icing sugar
• 1 pinch of salt
• 125 g ground almonds
• 3 egg whites

FOR THE GANACHE

• 70 g dark chocolate 55% or 70%
• 1 tablespoon of cream