Lime & Coconut Dessert in a White Chocolate Cocoa Pod

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Cocoa butter 50 g

Red chocolate colouring 5 g

Lime juice 255 g

Water 75 g

Agar 9 g

Sugar 105 g

Crushed meringues 20 g

Coat clean, dry cocoa pod-shaped moulds with a thin layer of cocoa butter and leave to crystallise.
Prepare the cocoa butter with the red chocolate colouring.
Use a brush or spray gun to apply the coloured cocoa butter, creating the natural appearance of cocoa pod skin.
Temper the 33% white chocolate, cast the shells and leave to crystallise.
Prepare the lime gel: bring the water, lime juice and sugar to the boil, add the agar and cool. Once cooled, blend until smooth.
Prepare the crunch using the 28% white chocolate and crushed meringues: melt the chocolate and add the crushed meringues. Pour out and leave to set.
Whip the coconut-flavoured Multi Cream.
Assemble the dessert inside the white chocolate shell by piping in the cream and adding the crunch and gel. Close the dessert with a second shell to create a complete cocoa pod.