Directions:

TENDER CARAMEL

• 1. Cook the sugar dry. Deglaze with the boiling mixture of cream, glucose, and sea salt. Recook to 105°C.
• 2. When the caramel reaches 60°C, add the milk chocolate coating and Rum Fusion cocoa butter and blend. At 40°C, incorporate the butter and blend. Reserve at 4°C overnight before use.

ALMOND AND RUM FUSION FILLING

• 1. Melt the milk chocolate, cocoa butter, and Rum Fusion, then temper. Add the almond praline and sea salt. Use.

DECORATION

• 1. Roast the hazelnuts for 20 min at 160°C. Let cool and crush the hazelnuts.
• 2. Temper the milk chocolate. Mold the bars, tap off the excess, and let crystallize.
• 3. Pipe in the caramel rum fusion, then pipe in the almond filling and let crystallize.
• 4. Finally, seal the bars with tempered chocolate. Unmold and then pipe caramel on top and place a crushed hazelnut.