*Preparation of the salted hazelnut white chocolate oregat:
Roast 50g of hazelnut with 2g of salt, then blend for 20 seconds. Add 1l of water and blend for 5 minutes on level 4. Add 20g of melted white chocolate and blend again for 5 minutes. Strain through a kitchen sieve and a fine strainer. Add 1:1 sugar and blend for another 10 minutes.
**Preparation of the Palo Santo Acid Water:
10 g Palo Santo
10 g Ascorbic acid
5 g Malic acid
Cook everything with 1l of water for 3 hours at 65 °C sous-vide.
