1. Blanch the lemon zest for 15 seconds. 

2. Transfer immediately to ice water. 

3. Drain and dry the zest. 

4. Combine with sugar and rest for 20 minutes. 

5. Place in a dehydrator at 45°C. 

6. Toss every 20-30 minutes until fully dry.

1. Roast almonds at 160°C until golden. 

2. Grind the almonds in a melanger. 

3. Add lemon zest and grind until fluid. 

4. Cook the caramel to 178°C. 

5. Cool, then grind the caramel into small pieces. 

6. Combine the caramel pieces with the nut paste. 

7. Melt the 823 chocolate with cocoa butter. 

8. Combine and temper to 26-28°C. 

9. Fold in the candied lemon zest. 

1. Blanch the orange zest for 15 seconds. 

2. Transfer immediately to ice water. 

3. Drain and dry the zest. 

4. Combine with sugar and rest for 20 minutes. 

5. Place in a dehydrator at 45°C. 

6. Toss every 20-30 minutes until fully dry.

1. Roast hazelnuts at 160°C until golden. 

2. Grind the hazelnuts in a melanger. 

3. Add orange zest and grind until fluid. 

4. Cook the caramel to 178°C. 

5. Cool, then grind the caramel into small pieces. 

6. Combine the caramel pieces with the nut paste. 

7. Melt the 811 chocolate with cocoa butter. 

8. Combine and temper to 26–28°C. 

9. Fold in the candied orange zest. 

1. Melt both 811 and 823 chocolates together, then add the praline. 

2. Fold in the feuilletine, streusel, and salt. 

1. Prepare the selected gianduja. 

2. Pipe 30 g of gianduja into moulds. 

3. Insert the crunch disc. Allow to set. 

4. Unmould and create breaking points. 

5. Add roasted nuts to the surface. 

6. Enrobe in 811 and 823 chocolate. 

7. Spray at 38°C with a fan speed of 50. 

8. Finish with finely grated 811 and 823 chocolate.