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Cook the sugar dry to a dark brown caramel. Pour the caramel on a silicon mat and allow to cool. Crush the caramel sheet in a food processor to coarse pieces. Calibrate caramel through a coarse sieve.
Melt the MANJARI 64% couverture and COCOA BUTTER together at 115-120°F (45-50°C), mix them with the HAZELNUT 60% PRALINÉ. Heat mixture to 115°F (45°C). Start crystallizing the chocolate mixture at 75-80°F (25-26°C). Add the ECLAT D'OR and the Caramel Sprinkles. Pour the mixture into a 4mm thick frame with a guitar sheet coated with tempered milk couverture. Leave to harden for 24 to 36 hours.
Infuse the cream with the ground Sichuan pepper overnight. Strain the cream and adjust the weight to 570g. Heat the cream with the glucose to 167/176°F (7⅝0°C), pour half of the glucose cream mixture over the partially melted MANJARI 64% couverture. Mix using a rubber spatula, add the rest of the cream and mix to perfect the emulsion. When the temperature of the Manjari Ganache is between 95/104°F (35/40°C), add the room temperature diced butter and then mix again. Pour the Manjari Ganache at 93/96°F (34/36°C) into a 10mm frame on top of the Framed Praliné. Leave to crystallize for 24 to 36 hours at 60/64°F (16/18°C) and 60% humidity.