Salmon

Chia Feng TsaiTaiwanese finalist at the World Chocolate Masters 2015, works at Feeling 18°C

level 1

Preparation	Ingredients
Preparation Melt together chocolate and cocoa butter. Mix in pistachio paste, hazelnut paste, sea salt and pistachio chips. Leave to cool down to 24-25°C and mix in the pailleté feuilletine.	Ingredients 90g pistachios with sea salt 32g caramel hazelnut paste 9g pistachio chips 40g Pureté Milk couverture - Alunga™ - pistols - 20kg bag 10g Cocoa Butter - Mycryo™ Cocoa Butter - powder - 550g sprinkle bottle 24g Inclusion - Pailleté Feuilletine™ - pieces of crispy Brittany crepe - 2.5kg bag 2g sea salt

Preparation	Ingredients
Preparation Boil together cream, 1.8 g of nutmeg powder and glucose syrup. Pour over chocolates. Add butter and 2 g of nutmeg, and mix with hand blender until smooth.	Ingredients 3g ground nutmeg 72g Chocolate Dark Couverture - Saint-Domingue 70% - pistols - 2.5kg bag 120g Pureté Milk couverture - Alunga™ - pistols - 20kg bag 36g softened unsalted butter 12g glucose syrup 150g 35% cream