Beat the egg whites with the sugar. Add the egg yolks to the chocolate and butter, which you have melted at approx. 120-130°F (50-55°C). Incorporate a small amount of beaten egg white to make the mixture more liquid, followed by the remaining egg whites and finally the sifted flour. Spread on a tray and bake at 170ºC around 35 minutes. Reserve to the refrigerator.
Heat up the purees at 40ºC and pour gradually the sugars/pectin mixture stirring well.
Bring to a boil and add the frozen blueberry IQF. Bring back to a boil, pour directly into the flat spheric silicon mold and, freeze. Unmold and assemble 2 spheric parts together. Keep in the freezer.
Bring to the boil the cream with sugar and scraped vanilla pods. Let infuse 10 minutes and strain the mixture. Pour gradually into the melted chocolate forming a perfect emulsion.
Add the other portion of cream and mix using an immersion blender. Reserve at 4ºC. Whip the mixture until soft pipeable consistency.
Pipe generously the “Chantilly” covering the sponge half -way from the high and edges of the cake ring. Take the frozen insert and place it in the center pushing down rising the “Chantilly” over the ring. Freeze completely and unmold.
Glaze with neutral glaze the fruit confit, place some red berries on top and sprinkle some snow icing sugar over the top of the “Chantilly”. Sublimate with Dobla Chocolate Decorations using the Christmas tree green layered, Snowball and Mini pearls.