Sea Salty Appetizer (Created by Alexandre Bourdeaux and Patrick Aubrion - Technical advisors - CHOCOLATE ACADEMY™ centre Belgium)

Ingredients Preparation
4 g Maldon sea salt
50 g dried shallots
Pulverize into fine powder.
75 g milk chocolate Callebaut® 823
100 g cocoa butter
Precrystallise.
375 g praline from medium roasted almonds Callebaut® PRAMA
375 g pure paste of medium roasted almonds NPN-AL2B-T61
Mix with the chocolate mixture. Mix in the salt/shallots powder at the end.
150 g biscuit crunch Callebaut® pailleté feuilletine M-7PAIL Mix in. Pour in a frame and leave to harden.
Cut the nut-chocolate mixture with the guitar cutter in cubes of 1.5 x 1.5 cm and enrobe with milk chocolate Callebaut® 823. Sprinkle roasted sesame seeds on top. Leave to harden.