The recipe is a nutbar covered with chocolate and salted caramel.

TPA Bavarian Cream - A must for the arsenal of flavors of all mixers. In this recipe adds some creaminess and binds with the nuts so they do not get so dry.

FA Hazel Grove (hazelnut) - Pure hazelnut and super concentrated. Add realism to the Hazelnut itself.

FW Hazelnut - A very versatile hazelnut that can be applied to various profiles. Upping the percentage brings notes of chocolate.

FLV Pistachio - A pistachio balanced both in body and texture. The skin is present in this flavor such as TPA Pistachio. Incredibly strong and real.

CAP Toasted Almond - Generic almond like the ones we buy at supermarkets. Not much toast but a noticeable note.

TPA Whipped Cream - Recipe emulsifier. Creates a bond between the nuts and the caramel.

FW Salted Caramel - Caramel that is not salty as the name says but simulates the characteristic flavor of salty caramel. That note of caramel that as it took salt has a distinct aroma, different than just caramel made of sugar.

FLV Chocolate Deutsch - Creamy and melted chocolate from the cakes. It is the best possible description for this flavor. Super concentrated too. 1 DROP IS ENOUGH! Together with FW Hazelnut, it brings notes of melted chocolate to the profile.

Steep: Between 5 to 7 days for the chocolate to calm down and the caramel to be wrapped with the nuts.