1. Infuse cream with fresh ginger for 20 minutes
2. Strain a weigh again
3. Add trimoline, salt and chopped candied ginger
4. Warm up and emulsify with couvertures
5. Incorporate butter when the ganache is 35ºC and pour into moulds when temperature reaches 29ºC

1. Warm up the cream, sugar and glucose, vanilla to 50ºC let infuse covered with a plastic wrap
2. In the meantime caramelize the sugar until a golden caramel foam appears on top
3. Stop the cooking with the butter and slowly add the hot cream until smooth
4. Cook to 103ºC
5. Pour over the Cacao butter and emulsify with mixer
6. Strain through a fine chinois
7. Add lime juice when the mix reaches 35ºC and pour into moulds when caramel reaches 28ºC

1. Melt gianduja Ghana to 35ºC
2. Add hazelnut paste, soft butter and homogenize with blender
3. Cool down to 28ºC and add finely chopped sable
4. Use immediately

1. Combine all ingredients in the food processor until smooth and mix well
2. Spread think over a silicon mat and chill for a few minutes until it hardens
3. Bake in a 160ºC oven until golden brown
4. Let cool down completely
5. Chop the sable finely before it’s used with the gianduja mix