1. Caramelize the sugar and add the nuts and coat evenly with the caramel
2. Pour over a silicon mat and sprinkle the fleur de sel
3. Let cool down and then grind in a food processor
4. Melt the chocolate and Cacao butter to 45ºC
5. Mix the nut paste with the melted chocolates
6. Cool to 26ºC Pour into a 3mm frame
7. Let crystallize over the pate de fruit

1. Mix pectin with a small amount of sugar. Warm up the fruit purees
2. Add pectin mix into the purees and slowly bring to the boil
3. Add the rest of the sugar and the glucose
4. Cook to 72ºC add the citric acid solution and mix well
5. Pour into a 2mm frame

1. Infuse vanilla bean into the heavy cream
2. Add sorbitol and fleur de sel into the cream
3. Caramelize sugar and stop the cooking with the cream mixture
4. Emulsify the cream into the chocolates
5. Let cool to 35ºC add the butter
6. Let crystallise for at least 12 hours
7. Slowly whip the ganache until desired texture
8. Pour into 6mm frame and let crystallise for 24 hours