The Viking

Name: The Viking
Yield: Serves 4
Ingredients: Cacao Barry dark chocolate (67% or Noir” Merrion Hotel”); 7 g salt; 150 g Cacao Barry pure; Cacao Barry white chocolate and lime parfait; 500 g passionfruit; 250 g butter, softened; 200 g cream; 8 egg yolks; 1 kg milk chocolate; Cacao Barry dark chocolate (67% Or Noir” Merrion Hotel”); 20 g yeast; 150 g caster sugar; hazelnut paste; 500 g flour; 400 g water; 350 g sugar; 2 limes, zest and juice; 650 g semi whipped cream; Brioche sphere filled with hazelnut chocolate ganache; 200 g butter, softened; 60 g sugar; 50 g water; Passionfruit and mango sorbet; 500 g mango; 6 eggs; 100 g Cacao Barry melted white chocolate