1. Temper the chocolate.
2. Shell tablet moulds of your choice with the chocolate.

1. Mix altogether.

1. Fill the chocolate shells.
2. Leave to set and seal.

1. Heat and let infuse for 1 hour.

1. Cook sugars into a caramel.
2. Deglaze with the infused cream and boil for another few minutes.
3. Leave to cool to 80°C.

1. Pour the blond caramel over the chocolate.
2. Emulsify with the hand blender.

1. Add and further emulsify.

1. Keep at room temperature.

1. Mix altogether in a stand mixer with paddle attachment.

Mix in the eggs one at a time.

1. Cover with a cling film and put it in the fridge for 2 hours.
2. Roll to 2 mm thickness and cut into rectangle shapes slightly bigger than the bar mould.
3. Bake between perforated silpats on 165°C for 10-15 min.

1. Break the tablet into pieces like a puzzle.
2. Assemble and stick the pieces onto the slab of crunchy biscuit.
3. Pipe some of the ganache in between the different pieces.