Directions:

VANILLA AND HONEY GANACHE

• 1. Heat the cream and honey to 167°F then pour onto the milk and dark chocolate couvertures, cocoa butter, and Fusion Vanilla.
• 2. Stir and cool to 98.6°F then add butter.
• 3. Cool to 86°F and half fill bars molded with milk chocolate couverture with ganache. Leave to crystallize for 1 hour.

ROASTED BUCKWHEAT PRALINE

• 1. Roast the nuts and buckwheat. Caramelize the sugar and glucose, then add chopped nuts.
• 2. Leave mixture to cool on a sheet tray, then grind. Temper to 86°F and add the chocolate couverture and Fusion Vanilla.
• 3. Cool to 75.2°F, then add feuilletine and fleur de del. Pipe the praline on top of ganache until it is level with the top of the bars. Leave to crystallize, then seal bars.

VANILLA-FLAVORED CARAMEL

• 1. Warm the cream with the scraped vanilla bean. Caramelize the sugar and glucose, then stop caramelization process by adding warmed cream.
• 2. Heat to 223°F and strain. Cool to 100°F and add the butter and fleur de sel. Stir well and chill.
• 3. Use the caramel to fill spheres molded with milk chocolate couverture. Seal and place on top of bars.