• Preheat oven to 180C fan-forced.
• Preheat oven to 160C fan-forced.
• Prechill blast freezer to -40°C.

Coconut Crème Chantilly

• For the Coconut Crème Chantilly, in the cannister of a stick blender, add soy milk, vanilla seeds, coconut milk powder and caster sugar and microwave to 50°C in approximately two 30 second increments.
• Add the cocoa butter and coconut couverture to the cannister and blend well.
• Transfer to a small baking tray and place plastic wrap on the surface to prevent a skin forming.
• Chill in the blast freezer for 10 minutes, then transfer to the fridge to chill until required.

Mango Compote

• Place a 7cm silicon dome mould onto a small baking tray.
• For the Mango Compote, dice mango (A) to 8mm dice, reserving offcuts for mango (B), and place in a bowl.
• In the cannister of a stick blender, blend the mango (B), maple syrup with microplaned zest and juice of a quarter of a lime.
• Add the purée to the bowl with the fresh cubes of mango, mix to combine, then spoon 30g of the compote into at least one 7cm half sphere silicon mould, filling approximately halfway and flattening the top. Blast freeze until solid.

Coconut Crèmeux

• For the Coconut Crèmeux, place the coconut milk (A), scraped vanilla pod and seeds, coconut milk powder and caster sugar in a small saucepan over medium heat and gently bring to a simmer.
• In a small bowl, combine the coconut milk (B) and gelcrem hot and stir with a spatula, pushing out any lumps until the mixture is a smooth paste.
• When the milk has come to a simmer, remove vanilla pod and whisk a little hot milk to the starch mixture to temper, then transfer the whole mixture back to the saucepan over low heat.
• Whisk until the mixture starts to thicken and comes to a boil. Then stir constantly until the mixture has fully thickened, ensuring it does not stick to the base of the saucepan. Remove from heat.
• Add the coconut oil and whisk to incorporate until smooth and the cream grips the sides of the pan, with no oily streaks visible.
• Transfer to a piping bag, then lay flat on a baking tray and transfer to the blast freezer for approximately 12 minutes to cool. Then set aside in the fridge until required.

Coconut Sponge

• For the Coconut Sponge, line a small baking tray with a small silicon mat.
• In a small Ninja bullet, add the flour, dessicated coconut and baking powder. Pulse until the coconut is very fine and the mixture starts to clump, indicating the oils are being extracted from the coconut.
• Transfer into a medium bowl, then add soy milk, caster sugar, oil and vanilla into the dry mixture. Using a balloon whisk, gently mix until just combined.
• Pour 220g batter onto the prepared tray, spreading it evenly with a small offset palette knife to ensure a level top.
• Bake in the centre of the oven at 180° for approximately 9-10 minutes, or until the cake is cooked and feels springy to the touch.
• Transfer to the blast freezer to cool for 10 minutes, then set aside at room temperature.

Salted Coconut Crumble

• Line a baking tray with baking paper.
• For the Salted Coconut Crumble, in a mini-chop food processor, pulse the pure coconut milk powder, coconut blossom sugar, flour, salt and coconut oil to combine. Then add the water and continue pulsing until small crumbs form.
• Rub the mixture into fine crumbs and spread on a tray lined with baking parchment in a thin layer and bake at 160°C for 15 minutes.
• Set aside and allow to cool at room temperature.
• Place a mixing bowl and whisk of a stand mixer into the blast freezer to chill.

Lime Syrup

• Combine lime zest, lime juice and sugar in a small glass bowl.
• Microwave for 15-30 seconds to heat, then stir to dissolve the sugar.
• Using a 6 cm round cutter, cut at least one disc from the cooled coconut sponge and if necessary, trim to 0.8cm thick.
• Brush the surface of the cooled sponge disc with the lime syrup.

Coconut Crème Chantilly (Contd)

• Place a 4cm dome mould onto a small baking tray.
• Transfer chilled coconut crème Chantilly to the pre-chilled stand mixer bowl and fit the mixer with the whisk attachment. Whisk on high until mixture reaches a medium peak, approximately 5-6 minutes.
• Transfer to a piping bag and pipe into at least one 4cm dome mould.
• Scrape with a small offset palette knife to level, then transfer the 4cm frozen Chantilly domes to the blast freezer to freeze.

Sun Ray Decorations

• Prepare a clean damp cloth by wetting a chux and then squeezing it out well.
• Prepare two marble boards side by side on the coolest section of the bench.
• On one board, wipe the clean damp cloth over it and stick down a sheet of guitar acetate. Use a plastic scraper to run over the surface, remove any air pockets and ensure a smooth surface.
• To stick down the template, wipe the top of the guitar sheet with the damp cloth and press down the template to hold in place. Then, press paper towel down onto stencil without moving it, to absorb any water that may come into contact with the chocolate. There must not be any water remaining.
• For the Sun Ray Decorations, temper the coconut couverture chocolate by the tabling method.
• First place the chocolate into a medium microwave proof plastic bowl and microwave in 30 second increments to melt and reach 45-50°C, stirring between each with a spatula.
• Pour approximately two thirds of the melted chocolate onto the clear marble board and set the remaining chocolate aside. With a large offset palette knife and a chocolate scraper, spread the chocolate across the marble and scrape it back together. Continue moving chocolate around until the temperature reaches 26°C.
• Transfer this chocolate, avoiding any firmly set chocolate along the edges of the marble, back into the reserved bowl of chocolate and mix until uniform in consistency. The combined chocolate should be between 31-32°C and tempered. If not, repeat the tabling process until the temperature drops. If the overall temperature of chocolate exceeds 35°C then warm to 45°-50°C and start the tempering process again.
• When making the decorations, work quickly ensuring the chocolate is fluid.
• Move to the marble board prepared with the stencil. Use a spatula to place approximately a tablespoon of chocolate onto the stencil furthest from you. Use an offset palette knife to spread the chocolate quickly down towards you then back up again in a thin layer, repeating until the the stencil cutout is covered.
• Again, working quickly so that the chocolate does not set, immediately lift the stencil in the direction of the sun rays in a smooth confident movement to ensure clean edges. Do not allow it to set before removal.
• You will require 3 half sun rays and 1 full sun ray decoration for plating. Repeat process with the second template.
• Reserve remaining tempered coconut couverture chocolate at room temperature.

Crunchy Coconut Dip

• For the Crunchy Coconut Dip, in a small saucepan melt the cocoa butter over medium high heat.
• The salted coconut crumble should be very small pieces, pound in a mortar and pestle if required.
• In a medium bowl, pour melted cocoa butter over the tempered coconut couverture chocolate, mix to combine and add the crumble. Set aside at room temperature.
• Reserve remaining tempered coconut couverture chocolate at room temperature.

Petit Gâteau

• Place a 7cm dome mould onto a small baking tray.
• To make the Petit Gâteau, pipe approximately 35-40g coconut crémeux into at least one 7cm dome mould.
• Press a frozen half sphere of mango compote into the coconut cremeux, pushing down gently until the cremeux rises to the top edge of the mould.
• Press a 6cm disc of coconut sponge on top and smooth with a little extra coconut cremeux using an offset palette knife.
• Check that the bottom of the mould does not have a significant indentation (it should have a round finish), then transfer the ‘petit gâteau’ to the blast freezer to freeze.

Gold Passionfruit Glaze

• For the Gold Passionfruit Glaze, in a small saucepan, mix together caster sugar and pectin NH, then add metallic powder, citric acid powder and passionfruit purée. Place over high heat and bring to a simmer. Remove from heat.
• Transfer to the cannister of a stick blender and allow to cool to 50-60°C, skimming the surface with a spoon if a skin forms. The glaze can be cooled over an ice bath if required.

Assembly

• Place a large sheet of baking paper on the bech. Line a baking tray with baking paper.
• Carefully peel away guitar sheet from the back of the sun ray decorations in the direction of the sun rays and, using a palette knife, set the decorations aside on the baking paper-lined tray.
• To create the required quarter sun ray decorations, using a sharp heated knife, carefully slice in half vertically through the centre of a half sun ray decoration. Repeat on a second half sun ray decoration to create 4 quarter sun ray decorations.
• Next, using a heat gun if required, warm the crunchy coconut dip to 40°C. Pierce a skewer into the flat side of the frozen petit gâteau. Dip the skewered frozen petit gâteau into the crunchy coconut coating dip, ensuring the curved sides only are covered, stopping at the flat surface. Spin the dipped petit gâteau to remove excess dip and then tap the curved base on the prepared baking paper. Then, place the curved side down onto a small marble coaster, allowing some of the dip to stick to the base.
• Cover the top flat surface of the petit gâteau with the full round sun ray decoration.
• Warm the gold passionfruit glaze in the microwave to 50-60°C and skim the surface to remove the skin.
• Pierce a skewer into the round end of one 4cm frozen Chantilly dome then dip into the gold passionfruit glaze. Gently dab it, without dragging, onto the baking paper to remove the excess glaze, then place the flat side down in the centre of the full round sun ray decoration on the petit gâteau. Remove the skewer.
• To complete assembly, the sun ray decorations will divide the full round sun ray decoration into 6 equal parts.
• First, melt some coconut couverture chocolate in the microwave for 15 seconds until melted. Then transfer a small amount to the lid of a takeaway container to use as ‘glue’ for the sun ray decorations.
• Dip each flat end of the half sun ray decoration into the melted chocolate, then place it over the centre of the gold passionfruit glazed dome.
• The remaining 4 quarter rays will divide each side of the dome into thirds. Dip the base of each ray into the melted chocolate and position over the dome, ensuring the rays are evenly placed, and perfectly lined up opposite each other.

Gold Airbrush Spray

• Combine the gold metallic powder and water in a small jug and keep a spoon in the jug for re-stirring. Transfer, along with decorated petit gâteau to spray booth.
• Pour metallic mix into the cannister of an IWATA spraygun and spray lightly to highlight only the outer edges of the sun ray decorations.
• Do not touch the surfaces once sprayed, use a large offset palette knife to remove the sprayed Dawn of a Tropical New Day onto serving plate.