Sprinkle gelatine powder over cold water and let stand for 5-10 minutes.

It will absorb the water and become spongy.

Gently heat the bloomed gelatine using a microwave & stir till completely melted.

Set aside.

Heat the cream, milk, sugar, vanilla & grated tonka beans then add gelatine into hot liquid.

Stir and add warm liquid to chocolate.

Mix or hand blend till well combined.

Strain and cool at room temperature before setting in mould.

Freeze overnight before de-molding and serve from refrigerator.

Heat the puree and sugar together in a saucepan.

Add agar-agar and bring to a full boil for 30 seconds.

Pour into container to set overnight and blend with hand blender the next day.

Strain before piping.

For the burnt pineapple pieces, brunoise the fresh pineapple into small pieces then with a blow torch burn the top piece of the pineapple.

Peel and slice pineapple evenly.

Dry at 50°C in dehydrator or in oven for 6-8 hours.

Toast pecan nuts at 150°C for 15 minutes.

Blend pecans, eggs, milk, sugar, flour, salt, butter and baking powder till smooth.

Cook and boil 25g of water with the sugar to 115°C.

Add pecan nuts and cook till caramelized.

Layout the caramelized on a silicone mat and cool before serving.

De-mould panna cotta from freezer and refrigerate before serving.

Panna cotta should be soft but firm enough to pick up to add to plate.

For the chocolate fan temper dark chocolate (45-27-30°C) and pipe into fan mould.

De-mould the next day and carefully insert fan onto panna cotta.

Place the dehydrated pineapple in front of fan.

Add 3 pieces of pecan nut sponge and 3 caramelized nuts on the side of panna cotta, then garnish with the burnt pineapple pieces.

In a piping bag pipe the pineapple gel dots on the plate to finish off.