Grand'Anse - Haïti ganache and salted caramel with cinnamon crumble

Dissolve the sugars and salt in the cream.
Cool the liquid base to about 30ºC.
Separately, melt the couverture and anhydrous butter to about 45/50ºC.
Add the aqueous phase to the fats and mix until well emulsified.
Pre crystallize to 32/34ºC and dispense into the moulds.

Cut the butter into cubes and store in the refrigerator.
Place all other ingredients in the food processor, add the butter and then mix. 
Mix until a crumbly dough forms and then bake at 160°C.
Once cooled, run the crumble through a sieve to obtain even-sized crumbs measuring 2-3 mm in diameter and set aside.

Dry-caramelise the sugar. 
Deglaze with the mixture of cream, glucose syrup, salt and vanilla.
Add the previously hydrated gelatine. 
Cool to about 50°C and add the salted butter.
Add the crumble and the cinnamon, and mix carefully.
Dispense in the moulds at around 30ºC.

Prepare some moulds and spray with black paint and cacao butter, then line with 65% cacao Haiti dark chocolate couverture. 
Fill the mould with the salted caramel and crumble filling, and top with Haiti ganache. 
To finish, seal the mould with dark chocolate couverture.
Decorate.