THE THREE COLORS OF CHRISTMAS

Melt the chocolate, add the almond pasta to the almond and mix adding the other ingredients.
Spread a thin layer (4mm) between two sheets of parchment paper and break down in negative, then cut out the discs to be used as bottom of the cake.
Store in freezer.

Dry mix DELINOISETTE and flour.
Beat the egg white with the granulated sugar until stiff and add the "dry" ingredients, mixing gently.
Form the discs with the help of a sac-à-poche with smooth nozzle on a baking sheet with baking paper (slightly larger than the size of the insert of the single portion, as if they were macarons).
Cook at 180 º C for about 10-12 minutes.
Once cooked and let cool, they will be copulated to the exact diameter of the insert.

Dissolve the LILLY NEUTRO in the slightly warm coconut milk, add the FRUTTIDOR and the pear puree. Mix and add the grated coconut.
Pour into the moulds inserts (cylinders 2 cm smaller than the single portion) and fill for about 1.5 cm.
Close with the Dacquoise disc and abate in negative.

Bring the cream to boil (1) and pour over the chocolate, emulsify until you get a shiny ganache.
Rehydrate LILLY NEUTRAL with water and add it to the liquid cream (2), then emulsify with the ganache.
Put in the refrigerator at 4°C for one night.
Mount in a medium-speed planetarium until a foamy consistency is obtained.

Dissolve the JOYCOUVERTURE at 30°C, keeping it always mixed.
Add the fat-soluble color (better liquid in oil) until you reach a beautiful green color.