Medium
Makes: 8 large bars
These chocolate and hazelnut bars will indulge you with loads of texture and rich flavor.These chocolate and hazelnut bars will indulge you with loads of texture and rich flavor.
- Shelf life:
- 6 Months
- Conservation:
- Room temperature
Containing: 3 Components
Crunchy Layer
Ingredients: Crunchy Layer
-
11.5 ozPRN-BIO-HA502
-
4.9 ozBIG-PF-1BO
Preparation: Crunchy Layer
- Melt the chocolate and mix it with the praline
- Add the Feuilletine
Tools
- Bowl (s)
- Spatula(s)
Gianduja
Ingredients: Gianduja
-
1.4 ozPRN-PIE502BY-T60
-
0.2 ozsalt
Preparation: Gianduja
- Melt the chocolate and mix together with the salt, paste, and praline
- Temper to 25 degrees
Tools
- Thermometer
- Bowl (s)
- Spatula(s)
Procedure
- Temper the chocolate and create shells in the molds, let crystalize
- Temper gianduja to 25 degrees, add to a piping bag, and fill molds half way. Let crystalize
- Dose the crunchy layer over the gianduja and let crystalize
- Temper chocolate the gold chocolate, cap shells and let crystalize
- Remove bars from the molds and freeze to external temperature of zero
- Melt the cocoabutter and chocolate to 40 degrees
- Cool down to 28 degrees, add to airbrush, and spray bars to create velvet effect
Tools
- Piping Bag
- Metal Scraper
- Airbrush
- 25 cm chocolate bar molds
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