Infinite dew

Step 1. Put sugar in a hot pan and caramelize it.
Step 2. Put butter in the pan, make toffee and spread it on silicon paper.
Step 3. Wait till it’s fully cooled down, put it into Thermomix and finely grind them.
Step 4. Mix melted chocolate with HAZELNUT PASTE.
Step 5. Mix 50g of GRINDED toffee with melted cocoa butter and 50g of melted chocolate mixture in a bowl and temper it (25℃).
Step 6. Spread them on a chocolate film, put it into fridge until it’s harden and cut them with right size of cutter for BonBon. 

Step 1. Blend all puree with agar agar, pectin, sugar, glucose powder and sorbitol.
Step 2. Put the puree mixture into a pan with orange zest and heat it.
Step 3. WHEN YOU SEE IT THICKENS, GET IT OFF FROM HEAT.
STEP 4. PUT YLANG YLANG OIL WHILE CoolING it down and blend it.

Step 1. Heat Heavy cream, Vanilla bean peels, Poivre de Sichuan and Sorbitol in a pan and infuse.
Step 2. Strain it onto chocolate and blend them together.
Step 3. Put in a piping bag and use at the right temperature.

Step 1. Heat cream and Isomalt powder in a pan.
Step 2. Put polyphenol powder into chocolate, pour hot cream mixture over the chocolate and blend.
Step 3. Add hazelnut paste and blend.
Step 4. Put in a piping bag and use at the right temperature.