EXOTIC CONFIT

Mix the pectin with a little sugar from the total weight. Heat all other ingredients to 60°C, then add the pectin/sugar mixture. Continue cooking to 106°C. Cool on a plate. Blend before use.

CHRISTMAS SPICE PRALINÉ

Roast almonds with the vanilla pod. Dry caramelize the sugar. Grind together. Add spices and tempered milk chocolate.

PREPARATION

Mold the “P'tit Biscuit” tablets with a layer of milk chocolate. Garnish with a thin layer of exotic confit (approx. 25 g per mould). Top with a layer of Christmas spice praliné (approx. 45 g per mould). Once the praline has crystallized, seal with milk chocolate.