Mix all ingredients. Heat a non-stick frying pan. Pour a little of
the mixture into the hot pan. The preparation gently spreads
out and begins to bubble. It’s done when the bubbles stop.
Carefully remove the tiles with a palette knife and place on
absorbent paper.

Combine eggs, icing sugar and almond powder, beat for 3 to
4 minutes on medium speed. Add sifted flour and cocoa
powder. Continue beating for 2 minutes at medium speed. With
a spatula, fold in the melted butter. Beat the egg whites until
stiff and fold into the previous mixture. Roll out the dough on
a 30 x 40 cm baking sheet. Bake for 12 to 14 minutes at 160°C.

Melt chocolate at 45°C. Pour the boiled cream (1) three times
into the melted chocolate and allow the mixture to cool to
40°C. Add the violet paste to the ganache. Heat the water and
sugar to 120°C and drizzle over the lightly blanched egg yolks,
stirring until cool. Mix the ganache with the sabayon at a slow
speed. Using a spatula, add the whipped cream (2).

Heat the cream, milk and scrapred vanilla pod. Blanch egg yolks
and sugar. Pour hot mixture over blanched egg yolks. Set aside
in the saucepan. Cook until the mixture reaches 83°C. Add
the gelatin mass and Cointreau® and blend with an immersion
blender. Pour into an 8 x 2 cm and 2 cm high (17 g per person).
Freeze.

Heat the cherry purée with the lemon purée to 50°C. Mix
the sugar with the pectin and add to the mixture. Cook for
5-10 minutes until jam-like in consistency.
Add the blueberry purée and cook for a further 5 to 10 minutes.
Remove from the heat and add the gelatin mass and Cointreau®.
Pour over vanilla cream (25 g per person). Freeze.

Heat the cream (1) with the scraped vanilla pod until boiling.
Remove from heat and add the gelatin mass. Pour the hot cream
over the white chocolate in three times, until you obtain a
smooth, glossy ganache.
Then fold in the cold cream (2) and cherry purée in a single
stream, blending with an immersion blender. Strain on contact
and chill in the fridge for 1 night. The next day, whip the ganache.

Mini-finger assembly:
Pour the dark chocolate mousse into a Silikomart® mini-finger
mould.
Place the frozen insert [vanilla cream-blueberry cherry compote]
inside the mousse, cream side down.
Close with mousse and smooth.
Keep in the freezer.
Unmould after a few hours, then dip in a mixture of dark
chocolate, chocolate butter (50/50) and 5 g red coloring powder.

Taco assembly:
Place a cocoa tile on each side of the 64% dark chocolate taco.
Whip the cherry ganache.
Place a small amount at the bottom of the taco, then place a
rectangular cocoa joconde sponge on top, before covering with
a light layer of ganache.
Place a mini-finger in the center.
Using a round tip, decorate with whipped ganache.