By Marc RazurelPINENUT & CACAO NIB 60% PRALINÉ 50 g water200 g caster sugar150 g cacao nibs Prachuap (Kad Kokoa)150 g pinenut 1 u vanilla bean, TahitianProcess:1.Cook a caramel with water and sugar before cooling.2.Roast cacaco nibs and pinenuts at 170°C and leave to cool.3.Blend in Robot-Coupe® without overheating the mass. FEUILLETINE CRUNCH WITH PINENUTS AND CACAO NIBS105 g chocolate Prachuap 70% (Kad Kokoa)105 g pinenut and cacao nib praline 50 g pinenut, roasted 3 g salt 'fleur de sel'126 g feuilletine qs g dark chocolateProcess:1.Melt couverture with praline.2.Add pinenut, salt, and feuilletine. 3.Spread to 3 mm thick before cutting 14 cm diameter rings.4.Spreading with melted dark chocolate on bottom. LIME DACQUOISE SPONGE113 g egg whites 60 g caster sugar 68 g hazelnut powder 60 g icing sugar 23 g flour 1 u lime zest qs g icing sugar (for sifting)Process:1.Whip whites with caster sugar to form a creamy meringue.2.Fold in remaining powders and zest. 3.Pipe 14 cm diameter discs with a N°8 tip.4.Sift with remaining icing sugar before baking at 170°C in a fan forced oven for 6 minutes, plus 2-3 minutes. MILK CHOCOLATE 40% MOUSSE105 g milk 4 g gelatin powder (200 Bloom) 24 g water (for gelatin)178 g vegan mylk chocolate Prachuap 40% (Kad Kokoa)270 g cream 35% fat, whippedProcess:1.Heat milk and add soaked gelatin before pouring onto chocolate. 2.Emulsify with hand blender and cool to 25°C.3.Fold in lightly whipped cream. COULIS FRESH MUCILAGE - LYCHEE INFUSED WITH ROASTED CACAO218 g cacao juice Prachuap (Kad Kokoa) 80 g lychee puree 20 g invert sugar 2 u lime zest 6 g gelatin powder (200 Bloom) 36 g water (for gelatin)Process:1.Heat cacao juice, puree and invert sugar to 60°C.2.Add zest and soaked gelatin.3.Pour 160 g into 14 cm diameter rings. FINISHINGqs g dark chocolate 58%qs g couverture Dulcey 35% (Valrhona)qs g neutral glaze absolu cristal (Valrhona)Process:1.Make a mold with a thermoform machine with a mango wood logas the base. 2.Use a record player and make the woodeffect with 40% mylk chocolate with a brush, then Dulcey couverture in the same way.3.Then pour 58% dark chocolate for the edges. 4.Assemble the entremet in mold then glaze.