Dried Fig Sphere with Almond

Toast almonds. Make simple syrup by mixing sugar and water in deep pan. Bring to 117°C. Once desired temperature is reached, add all almonds at once, and stir vigorously until sugar cristalizes. Almonds will be separated from each other and fully white. Spread on parchment paper, being careful so they are not in contact with each other. Cook at 180°C in dry oven until caramelized; the process might take up to 10 minutes. Once caramelized, cool down being careful so they do not stick. Melt cacao butter in big surface pan. Add almonds and stir. Cool down. Defreeze Boiron. Make simple syrup by bringing to a boil the sugar and the water. Mix with Boiron, and blend in the gluco. Freeze in small half sphere molds with one caramelized almond inside. Drop in warm align bath, and let spherify for 1 minute. Take out and rinse in cold water. Lay big amount of sugar on gastronorm. Display spheres on top, and cover on sugar.