Preparation

Light vodka cream

1. Ingredients:
   370 g milk
   80 g egg yolks
   50 g corn starch
   110g sugar
   45 g of vodka
   200g cream
   75g Yuna (Edel Weiss) 37% Couverture

2. Make a crème pâtissière (pastry cream), stir in the cornstarch and let cool.

3. Smooth the vodka into the crema. Finally add the half-whipped cream and put aside.

Sprinkles made of Muscovado sugar

1. Ingredients:
   100 g almond flour
   100g flour
   100 g organic dark muscovado sugar
   75 g cold butter

2. Mix the muscovado sugar, flour and sugar in a bowl.

3. Then slowly add the butter and whisk it in until you have a small crumble ball. Freeze.

Cacao-Caramel Bonbon

1. Ingredients:
   100 g glucose
   100g sugar
   1 tablespoon of water
   45 g Original Beans Cusco 100%

2. Bring the sugar, glucose and water to the boil. When it has reached 150 degrees, remove from the heat and add the Original Beans 100% chuncho. Whisk well until everything is well combined. Place on a baking sheet to cool.

3. Preheat the oven to 145 degrees. Place the caramel mixture between two baking sheets and roll out as thinly as possible. Then cut into pieces of 1.5 x 16 cm. Creating rings with the help of a heat gun and ring molds.

Cocoa nib cookies

1. Ingredients:
   200g flour
   60g almond flour
   3g salt
   90g powdered sugar
   40 g cocoa (organic, Fairtrade)
   130g butter
   100g egg yolks
   4 tablespoons of Original Beans Udzungwa cocoa nibs

2. Mix the flour, almond flour, salt, powdered sugar and cocoa in the food processor. Add the egg yolks and butter.

3. As soon as the mixture is smooth, add 4 large spoons of Udzungwa nibs. Place baking paper on 2 baking sheets and bake at 180 degrees for 10 minutes.

4. Then cut into strips of 1x6cm and bake for another 5 minutes.

For serving

1. Caviar (sustainable "farming")
   Gold foils
   Aztec sweet herb