Cherry Charm

Mix the on room temperature butter with the brown sugar and salt and mix until fully incorporated. Add the eggs and chocolate (40C) fold in the flour. And bake in an 180C oven for 15 minutes. 

Bake the pecan in an 160 degrees oven for 15 minutes. Make a caramel with the sugar and pour over the warm pecan immediately. Let this cool down and mix in a blender until a smooth texture. Let this cool down until it reaches 40 degrees, then add the white chocolate and feuilletine. 

Heat up the cream until almost boiling. Add the gelatine massa and mix with a handblender. Add the dark chocolate and mix again until smooth. Pour in a tray and let this set for at least 6 hours. Whip like a cream before use.

Heat up the cream until almost boiling. Add the gelatine massa and mix with a handblender. Add the white chocolate and mix again until smooth. Pour in a tray and let this set for at least 6 hours. Whip like a cream before use.

Put the sugar (1) with the pectin. Bring the cherry puree and glucose to a boil and add the sugar/pectin and let this boil again. Then add the sugar (2) and boil again. Ones boiling take of the heat and add the citri acid. Let this cool down before use.