Hazelnut Calamansi Cinnamon

- Melt chocolate and cocoa butter, then mix well with Hazelnut praline

- Heat raspberry puree and sugar #1 warm up - Mix the pectin powder with sugar #2, then add it slowly - Heat the mixture over medium heat to 103°C . - Lift it down and add the glucose and stir to dissolve - Wait for it to cool down to about 40°C, then add the wine and stir well

- Heat whipping cream, then add cinnamon to soak to create smell, incubated for 1 hour. Then sifted again, weighed to correct the original amount of cream - Heat the above mixture with sugar and trimoline, cinnamon powder - Lift it down and put in the melted chocolate - When the mixture cools to 38°C, add the butter and blend until smooth