Make a dry caramel with the sugar. Add the water, then the
other ingredients. Bake at 150°C for 2 hours. Cool, then fold
into truffle balls.

VANILLA MOUSSE
125 g mascarpone
125 g whole milk
50 g egg yolks
25 g fine sugar
200 g glucose syrup
1 vanilla pod
200 g whipped mascarpone

Make a custard. At 35°C, fold in the whipped mascarpone. Fill
truffle balls using a sleeve and freeze.
Dip truffles in 600 g white chocolate mixed with
100 g grapeseed oil. Roll in shredded coconut.

Bring milk and sugars to the boil. Pour over white chocolate, then
add warm yuzu pulp and Cointreau®. Mix at 30°C, then fold in the
whipped cream. Fill dark chocolate truffle balls using a siphon.
Dip in a mixture of 600 g dark chocolate and 100 g grapeseed
oil. Roll in a mixture of cocoa and citric acid.

Bake at 108°C, then add butter. Monitor crystallization and fill
truffles at 25°C.

Cook the cream cheese with the sugar, atomized glucose and
trimoline.
After cooling (24 h in the fridge), whip the cream and arrange in
milk chocolate truffles.
Dip in a mixture of 600 g milk chocolate, 100 g grapeseed oil
and 250 g brésilienne (caramelized hazelnuts).