Caramelize the sugar and the glucose.
Deglaze with the cream.
Add and boil the mango purée and the sea-buckthorn juice.
Add the Alunga™ 41 % milk chocolate in a Thermomix and pour in the caramel.
Add the butter.
Emulsify and crystallize the ganache until pipeable.
Pipe the ganache in spirals on thin Ocoa™ 70% dark chocolate rectangles.
Grate the spiced cocoa paste on the ganache.
Place a second thin Ocoa™ 70% dark chocolate rectangle on top.

Grind the nibs to powder.
Add the melted cocoa butter and spices of your choice.
Roll into a cylinder shape and let crystalize.
Grate with a microplane.