The Viking

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