1. Mix together.

1. Add and mix in until well absorbed.

1. Add and mix 5g of 5 g cocoa nibs Callebaut NIBS-S (coarsely ground)
2. Add and mix the rest of ingredients.

1. Roll out to 3 mm thickness.
2. Line tartlet tins.
3. Bake at 180°C for 15 min.

1. Cream sugar and butter together.

1. Add and mix in until well absorbed.

1. Add and mix.

1. Cook into dry caramel.

1. Deglaze caramel with the butter.

1. Add and cook for several minutes until you obtain a chunky compote.
2. Remove excess liquid and bring back to the heat.

1. Add and cook for another 3 min.

1. Hydrate.

1. Heat together and leave to infuse for 10 min.
2. Sieve.
3. Then immediately mix in the hydrated gelatine.

1. Pour hot cream onto the chocolate.
2. Emulsify.

1. Mix in.
2. Seal and store in the fridge for 1 night.

Whip up until a Chantilly-like texture the next day.
Reserve in a piping bag.

1. Hydrate.

1. Heat.
2. Then immediately mix in the gelatine.

1. Pour hot cream onto the chocolate.
2. Emulsify.

1. Mix in.
2. Seal and store in the fridge for 1 night.

1. Whip until a Chantilly-like texture the next day .
2. Reserve in a piping bag.

1. Bake the sablé tartlets at 180°C for 15 min.
2. Spread a layer of the hazelnut spread on the bottom of each sablé tartlet.
3. Bake for another 10 min.
4. Pipe in a layer of apple-lavender compote and even the surface.
5. Combine the 2 whipped ganache piping bags into one piping bag: pipe the double ganache like a ribbon onto the tartlets.
6. Decorate with edible flowers.