Layers of rich chocolate and almond cake, with dark chocolate cream and dried apricot zest on the bottom.
Calypso base, milk chocolate mousse with vanilla crème brulee, wrapped in a topped with sabella, praliné and milk chocolate.
Vanilla mousse between layers of coconut decuse, chocolate crème brulee in its coating, milk chocolate and croquette, based on 'Squait with Atlant salt', and topped with crème nocella.
Praliné caramel base, crème tremiso and crème brulee, jacund marzipan and berries topped with caramelized almonds
White chocolate mousse with pineapple, mango and strawberry compote, based on almond twil
Mascarpo Ba cream and mango cream, almond jacund based on coconut streusel and white chocolate.