300 gr Gng
100 gr cream 36%
30 gr mineral water (1)
200 gr hazelnut praliné 
10 gr Gbo220
50 gr mineral water (2)
1. Hydrate  Gbo220 with 50 gr of mineral water (2) and let it rest for 20 minutes.

2. Heat up the cream at 60ºC (140ºF) and mix it with the hydrated   Gbo220 Pour it on top of the praline and homogenize it.

3. Melt Gng with 30 gr of mineral water (1) at 60ºC (140ºF). Pour it on top of the previous mixture and combine it perfectly without incorporating air.

4. Glaze at 37ºC (98ºF) over the frozen elaboration.

* it will stay shiney even after you freeze it.