MOKA CHINO: Caro Chocolate fluid ganache, Mitica® Fig chocolate picatostes, MitiCrema foam and coffee air, Marcona almond tuile Yield: 10 standard portions Standard serving size = 125 grams For the Fluid Ganache Ingredients: 200g heavy cream 5g Nescafe 100g Caro Milk chocolate Bring heavy cream to boil. Remove and add the Nescafé. Slowly add to the chocolate in 5 additions, stirring all the while, for a stable emulsion. Reserve in the refrigerator. May have to soften before plating. For the Fig Chocolate picatostes Ingredients: 200g Fig Chocolate Cake 50g salted butter Cut the fig chocolate cake in cubes of 1” by 1”. In a sauté pan place the salted butter and apply low heat. Add the chocolate fig cake cubes and sauté, medium to high fire until start to get crispy. Should be a gently by fast. Place them in an oven tray with parchment paper and reserve room temperature. For the MitiCrema Cheese Foam Ingredients: 600g MitiCrema 100g heavy cream 45g sugar 1 siphon and 2 chargers. In a rondeau, place the heavy cream and sugar and heat them up until the sugar get well dissolved. Add the Miticrema and apply hand blender. Pass trough a fine chinois and cool down. Introduce the mixture in the cooler and let it rest for 12 hours. Keep it cold for the plating. For the Coffee Air Ingredients: 1L espresso coffee 250g egg whites Make 1 liter of espresso coffee, strain it and cool it down in an ice bath, reserve. In a long 6th pan, add the whites to the coffee, apply hand blender moving it fast from the bottom to the top. When the foam is starting to pop up, apply hand blender slowly on the surface, let it rest for a minute. The mixture hold firm for about 20 minutes. For the Marcona Almond Tuile Ingredients: 20g butter, unsalted 200g powdered sugar 200g Marcona almond flour 40g A.P Flour 40g egg whites Place all the ingredients together in the Robot Coupe and reserve in the fridge for 2 hours. In an oven tray up side down, place a silicon mat, take a small amount with your fingers, about 4 grams,and round it softly, should be really thin and leave enough distance to not stick between them. Bake them at 180 °C for an interval of 3/4/3, rotating the oven tray. Let them firm up at room temperature and take them off the silicon gently. .