200 gr cream 36%
2 gr salt 
20 gr sugar
200 gr toasted hazelnut pure paste
3 gr Bwax
1. Melt Bwax in a double boiler.
2. Heat the cream along with the salt and sugar to 60ºC (140ºF).
3. Pour over the hazelnut paste and blend to emulsify.
4. Add melted Bwax and blend again until homogenized.
5. Crystallize and keep refrigerated until service.