Fig & Honey

1. Make a caramel with the sugar, glucose & honey.
2. Cook the caramel to 160°C.
3. Remove from the heat & with a whisk stir in the bicarb.
4. Pour onto a silicon mat and allow to cool, once cooled pack away immidiatly in a airtight container.
5. Break into small pieces & mix with tempered cocoa butter, to ensure it remains crunchy.

* Don`t add too much cocoa butter, the purpose of this step is just to give it a thin coating for the honeycomb to remain crunchy.

1. Rinse the fig leaves.
2. Chop them roughly & add in the cold milk.
3. Allow to stand 24 hours

* It is very important to use fresh leaves from the tree that are green, prepare the infusion immediately after leaves are picked.

1. Heat 110g of fig leaf cold infusion.
2. Pour over the chocolate & cacao butter (in a high jug).
3. Emulsify for 2 minutes.
4. Pipe into the moulds and allow to crystalise overnight.

1. Heat the puree to 60°C.
2. Mix the pectin & sugar and stir into the puree.
3. Cook to 105°C.
4. Take away from the heat and stir in the citric acid solution.
5. Allow to cool.
6. Use at 28°C.

1. Temper both coloured cocoa butters before spraying.
2. Spray the purple first.
3. Spray the green second.
4. Briefly leave to crystalize.
5. Line the moulds (mould of your choice) with tempered white chocolate and leave to crystalize
6. Fill the chocolate shells with the fresh fig jelly, fig leaf ganache and crumbled honeycomb and leave 1.5 millimeter space to seal the shells.
7. Leave to stand for a few hours for the ganache to for a slight skin before closing the shells.