The Arabian Serenity

Boil

Add

Then

Boil puree and milk together.
Add CACAO BARRY EXTRA BITTER GUAYAQUIL 64% and ALUNGA 41% chocolate to the above mixture and blend it well.
Finally add butter and mix it well.
Keep it at room temperature in the container.

Roast

Caramel

Add

Roast the hazelnut nibs.
Make the dry caramel with isomalt and demerara sugar and kinako.
Once golden color come add hazelnut nibs.
Final add ALUNGA 41% and hazelnut paste mix it well.
Keep it at room temperature in the container.

Caramel

Add

Then

Make the dry caramel with isomalt and demerara sugar.
Once golden color come add lemon juice and banana puree.
Final add ZEPHYR 34% chocolate and blend it well.
Keep it at room temperature in the container.