Bring the cream to a boil in a saucepan.

Pour the cream on the coarse cocoa paste in one go.

Using a whip, make the ganache homogenous.

Once smooth, pour the hazelnut paste on top and, using a hand blender, and mix to obtain a homogenous, smooth and shiny texture.

Cover with a film in contact.

Put away in the refrigerator until the next day.

Bring the whole apricots to a boil in water during 30 minutes.

Drain the water away and put away in the refrigerator.

The next day, mince them roughly with a chopper or with a mill.

Add the rum.

Mix well.

Bien mélanger.

Melt the black chocolate at 50°C.

Soften the butter in a microwave oven in steps of 30 seconds maximum to obtain a pomade.

Pour the softened butter in the bowl of a blender and add the icing sugar and the cocoa powder.

Raise with a blade on speed 2 during 5 minutes.

Incorporate the chocolate in three goes to avoid melting the butter and leave to turn on speed 1.

Meanwhile, raise the egg whites on speed 2 to a “beak shape” (the whites must be foamy without being too firm).

“Tighten” them with the sugar in two goes, and finish tightening on speed 3 for 20 seconds.

Mix the yolks and the whole eggs and add to the first chocolate based mix with a blade on speed 1.

Finish by delicately incorporating part of the egg whites by hand to avoid having the mix wither and pour back into the whites before delicately finishing the mix by hand.

On a baking plate covered with baking paper, lay a rolled-out pastry 35 x 35cm.

Bake in the oven at 190°C during 15 minutes and put away on a baking grate as soon as out of the oven.

Using a 16cm diameter circle, 4cm in height, cut away 4 disks of biscuit.

Lay a disk of biscuit inside the circle.

Using a big ice-cream spoon, spread a layer of apricot compote and smoothen with the spoon.

Place a second circle of biscuit on top.

Raise the Tumaco ganache with a whip.

Spread a thin layer of raised ganache and smoothen it before covering with a third disk of biscuit.

Renew the operation and finish with a fourth disk of biscuit.

Garnish the ganache to the top of the circle and smoothen.

Store in the freezer until the next day.

Unmould the circle and lay the Tumaco entremets on a grate.

Bring the cream to a boil in a saucepan.

Pour the cream in one go on top of the previously chopped black couverture chocolate.

Wait for 15 minutes before mixing.

With a spatula, make the ganache homogenous.

Once smooth, add the butter in small dices and mix.

Ice with the black ganache at 38°C.

Decorate with a few mellow apricots.