D'or

The email is not linked to customer's number.

You cannot impersonate the user.

The email belongs to a sales organisation than impersonator.

The email is not linked to customer's number.

An error has occurred. The caller and target are the same.

An error has occurred. The impersonator's account is locked.

Unexpected error occurred. Please contact support team to resolve this.

Pre heat oven to 130°C. Evenly scatter the white chocolate onto a silicone mat.
Place in oven for 5mins. Spread the chocolate evenly and conti-nue to bake in the oven.
Place the white chocolate into the oven in 8-10mins intervals, stirring and re-spreading the white chocolate each time.
Continue the process until the white chocolate turns a golden brown or caramel colour.
Bloom the gelatine
Bring the milk and egg to a boil
Stir in the egg yolks, sugar and salt.
Place back onto heat and cook till 85°C. Continuosly stirring it.
Add the gelatine and pour over chocolate.
Strain the mixture and cool down to 28 -20°C.
Fold in the whipped cream.

Boil sugar together with water up to 112°C.
Remove from heat and add in the caramelized white chocolate and stir till a sandy texture.
Let cool and store in air tight container.