CRUMIEL BONBON
80 g hazelnut paste
120 g hazelnut praline
180 g CRUMIEL
20 g cocoa butter
0.4 g salt
500 g chocolate coating
1 bonbonmould
Mix the hazelnut paste with the praline and add the salt and Crumiel. Stir well and add the melted cocoa butter, stir again and set aside.
Warm the chocolate and fill the bonbon moulds to form the first layer.
Fill the moulds with Crumiel filling until covering them completely.
Close the moulds with chocolate and set them aside for a few hours to crystallise fully. Remove the bonbons from the moulds and serve in the desired recipient.

EGGSHELL WITH TENNESSEE WOOD ICE-CREAM
For the hazelnut and honey sugar
20 g toasted and crushed hazelnuts
20 g CRUMIEL
5 g nibs
20 g hazelnut dacquoise powder        
Cold mix all the ingredients and set the mixture aside in a dry, sealed recipient. This sugar may be served to put the finishing touch to any dessert that goes well with the ingredients, eggshell in this case.