2 Jul 2021
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.
Relax the praline layer after layer, and add the crystallised chocolates at 33°C. Temper to 23°C.
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.
"Let’s take the Gianduja road, towards Alba where the truffle is queen and the Torrone is king. The “cousins”, which are the praline and the Gianduja provide just the right texture for this chocolate bar. A roasted sensation comes from the hazelnut shortbread, while fleur de sel adds depth of flavour in the mouth.", says Jonathan Mougel, Chef Pâtissier- Meilleur Ouvrier de France 2019