2 Jul 2021
Composition
- Gianduja Milk
- Praliné Piémont
- Almond-Hazelnut & Vanilla Shortbread
Gianduja Milk
Ingredients
Method
Roast the hazelnuts at 168°C for +/- 10 minutes. Blend them with the icing sugar. Add the chocolates and cocoa butter at 40°C and blend. Add the fleur de sel and the roasted vanilla pod (160°C for 10 minutes). Heat the Gianduja to 42°C and crystallize it at 24°C.
Praliné Piémont
Ingredients
Method
Relax the praline layer after layer, and add the crystallised chocolates at 33°C. Temper to 23°C.
Almond-Hazelnut & Vanilla Shortbread (2 trays of 230 x 400 x 2 mm)
Ingredients
Method
Mix all the ingredients together and roll out into a 2 mm thick tray, at 2 mm thick. Leave to stand in a cool place for 2 hours. Cut into strips of 12 x 2.4 cm. Bake at 160°C for +/- 12 minutes.
Assembly and Finishing
- Coat the bar moulds with Belcolade Origins Noir Arriba 66%.
- After crystallisation, add 20 g of Gianduja and sprinkle with small pieces of roasted hazelnuts.
- After a short crystallisation, add about 20 g of Praliné Collection Noisette IGP Piémont 62% PatisFrance .
- Leave to crystallise at 16°C for +/- 4 hours before sealing.
- Leave to crystallise again for 8 hours at 16°C before unmoulding.
- Place a thin line of tempered dark chocolate on the shortbread before adding the bar of chocolate.
- Finish by placing a thin, shiny wafer of Belcolade Origins Noir Arriba 66% and lightly roasted IGP Piedmont white hazelnuts PatisFrance.
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