Valrhona Scarlett Entremet | World Wide Chocolate

Ingredients

• 285 g Almond Flour
• 360 g Granulated Sugar
• 40 g Cake Flour
• 40 g Valrhona Dutched Cocoa Powder
• 270 g Granulated Sugar
• 3 g Sea Salt
• 400 g Egg Whites
• 65 g Unsalted Butter
• 65 g Powdered Sugar
• 1 pinch Sea Salt
• 25 g Eggs
• 1 g Prova Gourmet Madagascar Bourbon Vanilla Bean Paste
• 85 g All-Purpose Flour
• 30 g Valrhona Dutched Cocoa Powder
• 25 g Almond Flour
• 50 g Sliced Almonds
• 135 g Cherries
• 270 g Cherry Purée
• 160 g Black Currant Purée
• 110 g Raspberry Puree
• 2 pinch Ground Cloves
• 85 g Granulated Sugar
• 2 g Pectin NH
• 10 g Gelatin
• 100 g Whipping Cream
• 150 g Whole Milk
• 22 g Invert Sugar
• 305 g Valrhona Taïnori Dominican Republic 64% Dark Couverture Chocolate Feves
• 4 g Gelatin
• 500 g Whipping Cream