Sauté the vegetables, add the suckling pig and stewing it all very well, covering with vegetable broth.
Bring to a boil then continue the cooking in a Ronner at 60°C for 36 hours.
Filter all and remove the fat.
Collect 500 g of cooking water and 50 g of very stiff egg whites.
Mix in a mixer and then dry for 12 hours at 75°C.
Clean and cook the artichokes with all the ingredients.
Blend and add 2 g of agar agar, put into a mould and let cool.
Cook everything at 110°C.
Add 50 g of sugar, 5 g of pectin, 120 g of sesame seeds, 200 g cocoa beans.
Roll out, let cool and then prepare small balls.
Melt them at 210°C for 4 minutes.
Add the sauce to the plate with the artichokes and then cover it with the suckling pig, decorating it with the cocoa brittle.
Watch chef Daniel Facen preparing this amazing recipe