Mix Fruit'Purée Yuzu Capfruit, sugar and vanilla bean. Heat up to 70°C.
Add gel dessert and tangerine. Cutter into a smooth gel.

Mix cream, cinnamon and allspice in saucepan. Heat up to 40°C. Remove from heat and leave to rest for one hour.
Heat chocolate to 45°C. 
Reheat allspice cream to 50°C and pour through a sieve. 
Add invert sugar to allspice cream while stirring.
Add chocolate and butter. Mix into a smooth ganache with a blender.

Blend macadamias into a smooth paste.
Mix puffed rice, salt and sugar into macadamia paste.
Melt chocolate and add macadamia paste to it. Stir well.
Temper mixture and roll out to a thickness of 2 mm.