Component 1Chocolate shell
Ingredients
Method
Prepare the mould and fill to the brim with Vanini dark chocolate 72%. Lightly beat the mould with the base of the spatula to get the air out of the chocolate. Remove the excess and turn the mould upside down on a grid until the shell is completely crystallized.
Component 2Salted caramel
Ingredients
250 g | Cream |
10 g | Salt |
80 g | Glucose |
80 g | Butter |
160 g | Vanini Aurum |
60 g | Dextrose |
250 g | Granulated sugar |
Method
Heat cream, butter, dextrose, glucose and salt in the microwave. In a saucepan caramelize the sugar and decoct with the previously made mixture, wait for it to reach below 70 ° C and add the Vanini Aurum.
Take back the mould (previously cooled) and fill half of it with the caramel, once cooled.
Component 3Crunchy Hazelnut Praline
Ingredients
400 g | Fine TGT Hazelnut Praline |
100 g | Hazelnut Paste |
100 g | Crunchy flakes |
150 g | Fine chopped hazelnuts |
500 g | Single Origin Madagascar Milk Chocolate 40% |
50 g | Cocoa Butter |
to taste | Vanini Dark Chocolate 72% |
Method
Mix together Fine TGT Hazelnut Praline, Hazelnut Paste, chopped Crunchy flakes and fine chopped hazelnuts. Temper separately the Single Origin Madagascar Milk Chocolate 40% and the Cocoa Butter and add to the mixture. Fill the other half of the mould with the mixture and, once crystallized, proceed by filling the mould with half of the hazelnut praline and close the snack with Vanini Dark Chocolate 72%. Gently beat the mould and cut the excess chocolate. Leave to crystallize at room temperature (18/22 ° C) for about 12/16 hours then unmould the snack.