Chocolate With Salt Coconut caramel, Fruits Dragee & Caramelized nuts

Heat all ingredients together up to 45°C and mix well.
Temper the mass in parameters of white chocolate Zephyr Cocoa Barry

Water, sugar and vanilla boil to 120°C.
Add nuts, roast to brown colour.
Add cocoa butter, mix well and spread on the silicone mat to separate nuts, cool down.

Water, sugar, vanilla boil to 120°C
Add nuts, roasted to brown colour.
Add cocoa butter, mix well and spread on the silicone mat to separate almonds, cool down.

Melt chocolate with cocoa butter to 42°C.
Form dragées from freeze-dried pear puree with cover of mix of chocolate and cocoa butter in panning machine.
At the end add powder of freeze-dried pear with thyme leaves and curcuma.

Melt chocolate with cocoa butter to 42°C
Form dragées of freeze-dried blueberry with cover of mix of chocolate and cocoa butter in panning machine.
In the end add powder of freeze-dried currant with basil leaves and lime zest.

Melt chocolate with cocoa butter to 42°C, add powder of freeze-dried vegan yogurt.
Form dragées of freeze-dried forest fruit puree with cover of mix of chocolate, cocoa butter and yogurt in panning machine.
At the end add powder of freeze-dried strawberry.