Pour over a silicon mat and sprinkle the fleur de sel.
Leave to cool down.
Grind in a food processor. Melt the Belcolade Selection Noir Puissant Cacao-Trace and the Belcolade Pure Prime Pressed Cocoa Butter Cacao-Trace to 45°C, mix the pecan paste with the melted chocolates, temper to 26°C, and pour into a 3 mm frame on top of the fruit paste. Leave to crystallize.
Then put a thin layer of tempered Belcolade Selection Noir Puissant Cacao-Trace on top of the praline and turn it upside down. The praline will be the bottom of this composition.
Infuse the vanilla pod into the cream, and then add sorbitol powder and fleur de sel.
Caramelize the sugar and stop the cooking with the cream mixture.
Pour the warm caramel cream on the chocolates and mix with a spatula to obtain an emulsion.
Leave to cool to 35°C. Add the butter and mix with an immersion blender.
Pour into a 3 mm frame on top of the previous frames and leave to crystallize for 12 hours.
Cut into the desired shape with a guitar cutter, coat with tempered Belcolade Selection Noir Puissant Cacao-Trace and put a sable vanilla on top. Leave to set.
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