Ingredients

• 40 g water
• 137 g organic cane sugar
• 14 g glucose
• 257 g raw almonds
• 257 g blanched almonds
• 148 g Inka Corn
• 148 g roasted Chullpi corn

Method

1. Roast the almonds at 160 °C for 15 minutes.
2. Prepare a light caramel with the water, sugar and glucose.
3. Add the almonds and corn, then allow to cool.
4. Blend cold until the desired texture is achieved.

Ingredients

• 120 g Iranian pistachios
• 80 g sugar
• 25 g water
• 20 g glucose
• 2 g salt

Method

1. Roast the pistachios at 160 °C for 30 minutes.
2. Prepare a dark caramel with the sugar, water and glucose.
3. Add the roasted nuts.
4. Spread onto a tray and allow to cool.
5. Blend at 45–50 °C until smooth.
6. Store and keep at 4 °C.

Ingredients

• 66 g roasted almonds
• 44 g roasted cocoa nibs
• 85 g sugar
• 19 g water
• 13 g grapeseed oil
• 9 g fleur de sel

Method

1. Prepare a dark caramel with the sugar and water.
2. Pour over the nuts and cocoa nibs.
3. Allow to cool completely.
4. Blend until smooth and homogeneous.

Ingredients

• 1 kg fresh ginger
• 1 kg caster sugar
• 1 L water
• 1 vanilla pod, split
• QS crystal sugar (optional)

Method

1. Peel and cut the ginger into even pieces.
2. Blanch 2 to 3 times depending on the desired intensity.
3. Simmer with the water, sugar and vanilla for 1.5 to 2 hours.
4. Leave to macerate in the syrup for 12 to 24 hours.
5. Drain and dry at 50 °C or at room temperature.

Ingredients

• 500 g nuts (70% almonds, 30% hazelnuts)
• 300 g sugar
• 150 g drained candied ginger
• 5 g fleur de sel
• 30 to 50 g neutral oil or cocoa butter

Method

1. Roast the nuts at 160 °C for 20 minutes.
2. Prepare a light brown caramel with the sugar.
3. Add the warm nuts and salt.
4. Allow to cool, then blend.
5. Add the candied ginger and fat.
6. Blend at 45–50 °C until smooth.

Ingredients

• 75% dark chocolate

Method

1. Temper the dark chocolate.
2. Mould into heart shapes.
3. Allow to crystallise, then demould.
4. Fill with the pralines of your choice.