Gold snicker

Cook into caramel.

Boil and add to the caramel to deglaze. Sieve the caramel.

Add and mix in. Homogenize with the mixer. Store in the fridge.

Cook into caramel at 175°C.

Pre-heat the nuts in the oven or microwave to avoid a temperature shock. Add them to the hot caramel and mix in. Spread out on a sheet and leave to cool.

Finely grind with the robot mixer and add oil bit by bit.

Brush gold powder in the moulds.Mould the chocolate and leave to harden. Fill the chocolate shells with the semi-liquid vanilla caramel and leave to crystallise. Finish with the peanut praline filling and leave to crystallise.Close the moulds and leave to harden.