Olive oil gummy bears in dark chocolate with fleur de sel. This chocolate is poured and crystallized directly in the packaging it will be sold in. The metal is food safe. Streamlining packaging is crucial for saving time and money, but it has to be done well.
Light yuzu mousse / milk chocolate Chantilly / lychee sablé Breton / meringue kisses. A great technique here is piping meringues directly onto colored cocoa butter transfer sheets as it transfers into meringue as well as chocolate.
Dark shell coated in white chocolate filled with truffles. I should mention that the mold for this pod was cast from a 3D printed cocoa pod here @modcuisine lab
The apples are very thinly and layering them (20 layers) with cinnamon sugar them baked at 250F for 12 hours. The Chantilly is made by melting a cheese called ekte gjetost, (a Norwegian cheese made out of caramelized goats milk. A cheese that tastes almost like butterscotch and very dark caramel) and heavy cream, then
I have come to realize that there are many more people in the world who are way way smarter than I. A perfect example are the people at Alicia, in this particular case Ms. Laia Badal (chemist, staging at Alicia) and Mr. Pere Castells (head of the Department of Scientific and Gastronomic Research at Alicia…