Chocolate, peach, hazelnuts

Caramelize the hazelnuts with the sugar. Leave to cool.
Use a coupé to crush the caramelized hazelnuts together with the other solids except for the caster sugar.
Mix the egg with the caster sugar until everything has completely dissolved.
Add the Amaretto.
Mix together liquids and solids.
Lastly, homogenize by adding the butter. Leave to rest for one hour.
Spread on a baking tray to a thickness of 0.4 cm. Bake at 180ºC.

Place everything in a bowl. Cook in bain-marie to 82ºC.

Boil the cream.
Heat the paste and the praline in bain-marie so it tempers.
Mix with the cream and add the gelatin, previously melted in the microwave.
Add the semi-whipped cream. Finish off the pâte à bombe.

Peel and cut the peach into regular 5 mm cubes. Caramelize the sugar and add the peach. Sautée. Remove from the heat and mix with the hot purée and the vanilla pulp.
Add the gelatin leaves previously soaked in cold water and ice.
Gelify in 12 cm x 5 mm discs. Freeze.

Heat the cream and egg yolks to 82ºC.
Add the couverture and mix until everything is homogenized and melted.
Mix with the the semi-whipped cream.

Place the water, glucose and dextrose in a pan. Heat to 40ºC.
Add the cream, powdered milk, sugar and powdered cocoa.
Leave to cook until the mixture starts to boil. Remove from the heat and add the gelatin leaves previously soaked.
Mix thoroughly using the food processor at low speed (do not add air).
Add the neutral gelatin and continue mixing. Leave to rest and glaze at 35ºC.

Melt the chocolates and the cocoa butter separately. Combine them.
Add the almond praline. Temper the mixture at 24ºC.
Pour the mixture into the mould, inserting a Polignac almond inside.
Leave to crystallize and remove from the mould

Make a syrup with the glucose, sugar and water. When it boils, add the almonds and cover the pan. Remove from the heat.
Leave to cool and drain the almonds.
Return the syrup to the heat and repeat the operation once more.
When cooled, drain and toast them in the oven at 145ºC until completely crispy.