DEMO: Cocoa Butter Nougatine

200 grams Isomalt
50 grams Glucose
3 grams Sucrose ester
90 grams Cocoa butter
3 grams Glycerin flakes

Warm the Cocoa Butter with Glycerin to 60 celsius.
Dissolve the sugars in water, hydrate the sucrose ester, and cook to 160 celsius. Carefully emulsify in the warm olive oil, pour onto parchment paper, mark with knife, and reserve for use.
Warm as needed and shape.