1. Boil the cream together with the vanilla pod and leave to infuse for 10 minutes.
2. In a separate pan, make a caramel with the sugar and add the glucose.
3. Add the cream gradually, stirring all the time. Cook the toffee to 106ºC. Cool to 40ºC, mix in the butter using a hand blender.
4. Lastly, add the fleur de sel.

1. Blanch the lime peel with cold water three times, the third time, cook for 25 minutes.
2. Wash the lime peel with cold water and whiz everything up in the food processor (except for the butter).
3. Once a smooth mixture has been obtained, pass it through a strainer. Mix in the softened butter with a hand blender. Place in the refrigerator.

1. Cook the water and the sugars at 135ºC, add the nuts and cook until caramelised, stirring all the time.
2. Spread over a metal tray lined with paper and leave to cool.

For the coffee infusion:
1. Boil the water and add the crushed coffee beans, leave to infuse for 10 minutes.

For the coffee ganache and two chocolates:
1. Melt the chocolate couvertures, the noisette butter and the cocoa butter and mix together.
2. Cool the coffee infusion and the glucose to 35ºC.
3. Add the chocolate mixture in three batches and make an emulsion using a hand blender.
4. Lastly, add the chilled cream and continue to make the emulsion.
Keep until needed for serving.
 

1. Mould the pralines