Gold and Nutmeg Bars

Make a dry caramel with the sugar
Add the warm cream a little at a time
Add the butter and glucose
 
Add the chocolate and salt to taste

Cream the butter then add the hazelnuts, sugar and salt
 
Add the flour and then cocoa nibs
 
Add the egg
When removing from the oven seive the mycryo on top

Heat the cream, invert sugar and nutmeg to 40c
 
Melt the gold chocolate to 32c and mix together with a hand blender
Blend in the butter