The praline is set in fluted bronze. The temper is held at twenty-nine degrees centigrade. The shell yields at a force of three Newtons. Tonka bean is grated against the kernel at the moment of moulding; the volatiles are sealed beneath a single layer of cocoa butter, polished to the gloss of dark stone.
The interior carries a praline of caramelised hazelnut at sixty-two percent mass, finished with a hairline of fleur de sel. The piece is presented on a black slate plate at room temperature, never below sixteen degrees, never above twenty.