Heat the milk, the smaller portion of coconut cream and the blended cocoa nibs.

Leave it to infuse for 20 minutes.

Stir in the sugar mixture, Xanthan Gum and Proespuma Hot. Bring to a boil.

Add the coconut cream and cream. Whip and set aside at 4 °C.

Mix the almond powder, corn starch, sugar and baking powder. Add the eggs and cream.

Crush the Hukambi couverture and add it to the previous mixture.

Use immediately or reserve.

Rub the dry ingredients into the cold cubed butter until it resembles crumbs.
As soon as the mixture is completely even, add the cold eggs.

As soon as you obtain an even dough, stop mixing.

Store in the refrigerator or spread out immediately.

Bake in the oven at 300°F (150°C) for approx. 20 minutes.

Using the paddle attachment in a food mixer, break up the baked shortcrust pastry then stir in the grated
coconut, crispy wheat flake cereal and melted couverture.

Make the mango and passion fruit compote and the coconut and cocoa nib siphon mix.
Make the melt-in-the-middle cake mix and put 10g into greased 5cm rings.
Bake at 355°F (180°C) for 10 minutes and leave it to cool.

Place the sponge in the dark chocolate tartlet base.
Process 20g of cream in the siphon and place it on the sponge.
Sift a thin layer of cocoa nib powder over the siphoned cream.

Make the shortcrust pastry and put 8g into a second chocolate shell.
Place 15g of compote on the shortcrust pastry.

Plating: Create a stencil in the shape of half a heart.
Sprinkle the cocoa nib powder onto the plate to create a half-heart shape.

Then place the chocolate shell with the siphoned cream on the opposite side of the decoration to form the second half of the heart (see photo).
Turn over the chocolate shell with the mango and passion fruit compote and place it at an angle over the other shell.
Turn the chocolate shell with the mango-passion fruit compote and place it on the bias on the other shell.

Place a “Love Pink Heart” CHOCOLATREE decoration on the cream poured with the siphon.
Slightly melt a chocolate ball and place in the center of the shell to form the lid of the box.